RANCHERITOS DE BOYNTON

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese bread 76°F at front counter display case over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese bread 76°F at front counter display case over night.See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (117°F-120°F - Hot Holding) at fryer, cooked less than one hour ago. Cook reheated to 189°F for hotholding. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster Corrective Action Taken

Basic - Beef short rib soup stored on floor walk in freezer. Cook placed on a shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 57°F cooked yesterday in walk in freezer. Beans are tightly covered and in a deep container. See stop sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 57°F cooked yesterday in walk in freezer. Beans are tightly covered and in a deep container. Warning

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. Container empty. Cook replaced empty container 75ppm. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm at front counter. Employee set up fresh solution at 75ppm. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce in walk in cooler made on a previous day has no date mark. Cook date marked. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense rice. Cook removed. Corrected On-Site Warning

Basic - Equipment in poor repair.Torn gaskets on reach in cooler at cook line. Warning

High Priority - Cook began working with food, handling without first washing hands. Reviewed proper procedures with cook. No cold water provided at hand washing sinks in kitchen and hot water is steaming hot which prevents employees to wash their hand properly. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (109°F-114°F - Hot Holding) in rice cooker at cook line, held over night, with rice cooker turned off. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 52°F at front counter left out next to coffee machine. Operator stated for less than half an hour. Operator placed milk in refrigerator. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (109°F-114°F - Hot Holding) in rice cooker at cook line, held over night, with rice cooker turned off. See stop sale Warning

Intermediate - Handwash sink does not have any cold water to properly wash hands. Hand wash sink at cook line and at entrance to kitchen has no running cold water. Hot water is to hot to wash hands properly. Cold water handles are spinning freely. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Server provided. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink next to ice machine. Server provided. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned ice machine during inspection. Corrected On-Site Warning

Basic - Standing water in hand washing sink, draining very slowly at entrance to kitchen. Warning