RANCHO CHICO

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pan of water from handwashing sink near three compartment sink Employee drink inside of handwashing sink at end of cookline

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink at beginning of cookline

Intermediate - No soap provided at handwash sink. At handwashing sink at beginning of cookline

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets next to ice machine near back door Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On cookline make table Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack next to handwashing sink by three compartment sink

Basic - Equipment in poor repair. Several torn equipment gaskets Per operator replacements have been ordered Corrective Action Taken Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Hole in or other damage to wall. Hole in wall near handwashing sink at beginning of cookline Hole in wall near mop sink Repeat Violation

Basic - Ice scoop handle in contact with ice. Inside of ice machine near back door

Basic - No handwashing sign provided at a hand sink used by food employees. At bar handwashing sink, front counter server area handwashing sink, and handwashing sink at beginning of cookline Emailed operator sign

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with produce stickers still on inside of make table on cookline Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl inside of bulk dry storage container of beans next to office entrance door

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets next to ice machine by back door Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On make table next to steamwell on cookline Repeat Violation

Basic - Equipment in poor repair. Damaged hot box gasket Repeat Violation

Basic - Food stored on floor. Fryer oil on floor across from walk in entrances

Basic - Hole in or other damage to wall. Hole in wall under three compartment sink and missing baseboards near handwashing sink across from three compartment sink Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Two on cookline Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Inside reach in cooler nearest kitchen entrance

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still on them inside of make table on cookline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cookline touch raw beef with gloves on and grab clean tongs without changing gloves Person in charge spoke to employee about proper glove use Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over peppers in walk in cooler Raw fish and steak above cooked shrimp in reach in cooler drawers on cookline Operator switched order on all items Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. On top of dish machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets next to ice machine Operator inverted Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. 2025 displayed

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline make table

Basic - Employee with no beard guard/restraint while engaging in food preparation. Either employee on cookline

Basic - Equipment in poor repair. Reach in cooler drawers with missing and broken handles throughout cookline Torn gasket on walk in cooler door

Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen, back door Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Several boxes in walk in freezer Chips in dry storage container across from steamwell

Basic - Garbage enclosure area in disrepair. Door to garbage enclosure broken

Basic - Hole in or other damage to wall. Hole in wall under cookline handwashing sink

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In pan on cookline next to grill 85F Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On cookline Operator removed Corrected On-Site

Basic - Light not functioning. Walk in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. At cookline handwashing sink Emailed operator handwashing sign

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of burners on cookline stove

Basic - Open dumpster lid.

Basic - Toilet/urinal not flushing/functioning properly. One in men's room

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline

High Priority - Food stored in ice used for drinks. See stop sale. Squeeze bottle with lime juice stored in ice bin at bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sour cream containers at walk in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice that squeeze bottle with lime was stored in at bar Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines at cooks line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line

Intermediate - Handwash sink used for purposes other than handwashing. Observed diced tomatoes in hand washing sink at cooks line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork stew in walk in cooler,per operator made on Sunday

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle at triple sink has no label

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women's bathroom doors

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon at cooks line is

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooks line utensils standing in 80F water

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk and salsa at walk in cooler

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop dirty dishes off and not wash hands

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table and green square cutting board at cooks line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Second hand wash sink at cooks line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk in cooler no date mark

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with chemical not labeled at triple sink

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine was sanitizing at 0 ppm. Operator replaced sanitizer and read 50ppm Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in dry dish storage

Basic - Floor tiles missing and/or in disrepair. At entrance to walk in cooker

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temping at 80F,next to flat top grill on cooks line

Basic - Working containers of food removed from original container not identified by common name. Salt and cornmeal in white buckets not labeled at prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over sour cream container in walk in cooler Raw chicken stored over raw pork at reach in cooler at cooks line

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Tilapia in vacuum pack not removed from packaging while frozen per manufacturer instructions.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Medium read and green cutting boards on cooks line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef in walk in cooler no date mark

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women bathroom doors

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table at cooks line

Basic - Equipment in poor repair. Gaskets torn at pull out reach in cooler at cooks line Pull out reach in cooler with torn gasket does not seal when closed

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by ice machine

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between make tables at cooks line Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawed Tilapia in vacuum pack not removed from packaging while frozen per manufacturer instructions.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Corrected to 50 ppm. Hose was not in bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg over ready to eat cooked chicken Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle bar

Intermediate - Handwash sink not accessible for employee use at all times. Sink cookline blocked by large trash can Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cup water in sink cookline

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Cutting board has cut marks and is no longer cleanable. Several Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Gaskets and walk in freezer door

Basic - Floor area(s) covered with standing water. Ice machine Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Cookline

Basic - Floor tiles missing and/or in disrepair. Cracked tiles in walk in cooler Repeat Violation

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cookline Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler cookline

Basic - Single-service articles not stored inverted or protected from contamination. To go containers Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in freezer

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying at prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - shell eggs over pails of sauces some uncovered in walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - lettuce 52F per employee placed in reach in cooler less than 4 hours, recommended to moved to walk-in cooler to rapid chill 41° or below Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chlorine

Intermediate - Handwash sink used for purposes other than handwashing. - waiters hand wash sink dumped ice

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - Ac vents

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cove molding at floor/wall juncture broken/missing. - wall by kitchen entrance

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. - walk-in freezer door

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. Next to heater

Basic - Floor soiled/has accumulation of debris. Under shelves and equipment Repeat Violation

Basic - Floor tiles missing and/or in disrepair. - walk-in freezer Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. - cases with beef / chicken in walk-in freezer Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Waiters station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets - walk-in cooler gaskets Repeat Violation

Basic - Objectionable odors in bar area of the establishment.

Basic - Time/temperature control for safety food thawed in an improper manner. - pork in container 56° per Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut lettuce (52F - Cold Holding); pico (52F - Cold Holding); guacamole (52F - Cold Holding); recommended to change ice and make sure ice touch containers to rapid chill and maintain less than 41° Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink front of stove Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At dishwasher area Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. - wall next of 3 bay and kitchen entrance

Basic - Cutting board has cut marks and is no longer cleanable. Attached to reach in cooler Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under shelves and equipment

Basic - Floor tiles missing and/or in disrepair. Walk-in freezer Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Cases of chicken walk-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler fan cover - gaskets walk-in cooler and freezer

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee serving salad, tacos with bare hands

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink is using to storage things, and is blocked by the heater.

High Priority - Food stored in ice used for drinks. Bottle of lime juice store in drink ice bin, managers removed the bottle and discarded ice Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and beef over sea food

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Ground beef in walk-in cooler from 2/28/22

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to reach in cooler and all other cutting boards green, red Repeat Violation

Intermediate - Handwash sink at cook line not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Waiters station dumped ice in it

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle next to 3 bay

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At back area Repeat Violation

Basic - Cutting board has heavy cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Walking freezer

Basic - Hole in or other damage to wall. Next to steam table. Wall next to heater.

Basic - No handwashing sign provided at a hand sink used by food employees. Waiters station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of food containers in walk-in cooler. Walk-in cooler shelves Heavy soiled gaskets walk-in freezer

Basic - Soiled dry wiping cloth in use. Throughout the cook line, employees use the cloth to handle hot plates, but also clean their hands with them. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to steam table and next to dishwasher machine

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop inside bucket with dirty water

Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm- 50ppm Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket waiters station

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green and red cutting boards, and white cutting board attached to prep cooler are soiled and groove; soda gun at bar;

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can

Intermediate - No soap provided at handwash sink. Next to prep table

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Plate inside beans at walk-in cooler Corrected On-Site

Basic - Cardboard used to line food-contact shelves. In prep tables and in shelves

Basic - Ceiling/ceiling tiles/vents heavy soiled with accumulated food debris, grease, dust, or mold-like substance. At Prep area of kitchen Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.back door

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holder heavy soiled with debris;

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use. At kitchen Corrected On-Site** Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walking cooler Repeat Violation