DEL RANCHO MEXICAN RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in glass door cooler next to dry storage cooked beef tripe (53F - Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F - Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and after without washing hands handled cut bell peppers, discussed with operator who educated employee, employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cloth to wipe down cutting board used to cut raw shrimp ands after without washing hands employee handled clean and sanitized plates to prepare customers food, discussed with operator employee washed hands. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In tall boy reach in freezer in front of walk in cooler, non commercially packaged metal pan of raw shrimp stored directly above non commercially packaged metal pan of cooked shrimp, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in glass door cooler next to dry storage cooked beef tripe (53F - Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F - Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.

Intermediate - Spray bottle containing toxic substance not labeled. In chemical storage cabinet unlabeled spray bottle of bleach, discussed with operator who labeled bottle. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. At mop sink cove molding broken and missing discussed with operator to repair.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen at dish washing area open employee beverage stored above clean and sanitized dishes, discussed with operator who removed drink. Corrected On-Site

Basic - Hole in or other damage to wall. In chemical storage room large hole in wall, discussed with operator to repair.

Basic - Open dumpster lid, discussed with operator to close lids. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At cook line oil and sauce bottles not labeled, discussed with operator to label all bottles.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator has 4 oyster tags with tag last served not marked, discussed with operator to label tags. Warning - From follow-up inspection 2025-10-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In kitchen on prep table container of pre shucked oysters with no tag in container, per operator tag placed on receipt holder with other tags, discussed with operator who placed tag back with oysters until last oyster served. Corrected On-Site Warning - From follow-up inspection 2025-10-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has 5 oyster tags available per operator employee accidentally discarded other tags, discussed with operator to keep supply for 90 days. Warning - From follow-up inspection 2025-10-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator 1 new employee with no food handler certificate who started 1 week ago not informed on reporting responsibilities, provided operator email health reporting agreement form. Warning - From follow-up inspection 2025-10-20: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw steak and raw chicken stored over sauces, cooked shrimp and cooked pork. Operator corrected storage of products. Corrected On-Site Warning - From follow-up inspection 2025-03-28: In reach in cooler raw steak stored above cooked sausage, portioned sauces. Discussed with operator who corrected storage Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line cooked beans (108F - Hot Holding) per operator product cooked on stove top approximately 1 hour before and held in steam table. Operator removed product and reheated to 170F Corrected On-Site Warning - From follow-up inspection 2025-03-28: In steam table at cook line cooked green onions (108F - Hot Holding) discussed with operator who moved product to stove to reheat to 165+F Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar hand washing sink soap dispenser not working. Operator stated dispenser is full but not functional and provided soap. Warning - From follow-up inspection 2025-03-28: At hand washing sink in kitchen no hand washing soap available discussed with operator who provided soap. Admin Complaint 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...rice 47F with covered and stacked pans in glass door reach in cooler . Per Cook rice was cooked yesterday. Stop sale issue . Employee discarded food . Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice 47F with covered and stacked pans in glass door reach in cooler . Per Cook rice was cooked yesterday.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, dishwashing area. Employee provided Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored...in use ice scoops stored drained board in triple sink at front line . Employee removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food...stored bread in thank you bag . Employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding rice 89F , soup 109F on the prep table , manager stated that it was employee food .employee removed food. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served...oyster

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days...Oyster tag

Intermediate - Handwash sink not accessible for employee use at all times...blocked by shelf , broom at dishwashing area , employee removed those things Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored bucket , wet towel in handwashing sink at bar , kitchen. Employee removed towels. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided to manager consumer advisory , manager displayed . Corrected On-Site

Intermediate - oysters tag removed from original container prior to container being emptied...manager put it back tag in oyster. Corrected On-Site

Basic - Ice scoop handle in contact with ice in ice bin . Manager properly stored. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between used in handwashing sink , counter. Employee removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw sea food , raw meat above cheese jalapeño at reach in freezer . Employee properly stored food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell egg above soup in reach in cooler . Employee properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding creama 89° , vegetables 88° in steam table being held less than 4 hours, employee time marked. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink at front line . Employee moved. Corrected On-Site

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

Basic - Food stored on floor...water at dry storage room . Employee properly stored. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.