EL RANCHITO JALISCO

Basic - In-use wet wiping cloth/towel used under cutting board. Under blue cutting board on the table in the dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp over diced tomatoes? Inside the flip top reach in cooler.service station. The shrimp was relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on the end of the table across from the fryers. The can opener was removed to the dishwasher area to be washed, rinsed sanitized. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5-15-2022.

Intermediate - Spray bottle containing toxic substance not labeled. 4 spray bottles in the dishwasher area with blue, brown, pink, clear liquid inside the spray bottles. I informed the operator to label each spray bottle.

Basic - Cardboard used to line food-contact shelves. Green shelf attached to the wall as you enter the dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on the small flip top reach in cooler next to the beer cooler.

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 touched his cell phone with gloves on and proceeded to engage in handling equipment. I had the manager to have the employee to remove the gloves wash his hands and put on a new pair of gloves.

Basic - Cardboard used to line food-contact shelves. Shelves inside the dry storage room.

Basic - Cloth used as a food-contact surface. Fried chili pepper in a plastic container touching a wiping cloth inside the side by side reach in cooler. The cloth was removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between the wall and electrical pipes on the wall near the fryers. The knife was removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On the prep table across from the steam table in the kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. A case of ground beef thawing at room temperature inside the 2 compartment sink. The product was put under cold running water to thaw. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test strips.

Basic - Cardboard used to line food-contact shelves. Shelves in the dry storage area.

High Priority - Container of medicine improperly stored. Bottle of peroxide, bottle of rubbing alcohol. On the shelf above the prep table next to the microwave. The operator removed the products. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of bean, rice not labeled stored in the hallway.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler racks soiled in server area

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager removed Corrected On-Site

Basic - Food stored on floor. Observed bins of tortilla chips stored on the floor in dry storage

High Priority - Dented cans present. See stop sale. Whole peeled tomatoes

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

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.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Cardboard used to line nonfood-contact shelves. On cookline

Basic - Damaged food not properly segregated. Dented cans of tomatoes. Manager removed from can rack and placed aside for credit Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead roach on ground by beer tap. Manager removed, cleaned and sanitized the area Corrected On-Site

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed bar counter walls with exposed wood that is unsealed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment has grease buildup

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterilite bin with sugar at the bar Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. In back prep area Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. On cook line Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bin of sugar at bar. Warning - From follow-up inspection 2022-11-08: Time Extended

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. Tested at 10ppm

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp and chicken stored over diced tomatoes and pico in cooler. Manager removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler racks at bar soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back prep sink. Manager refilled Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed clean towel being used as a liner for tortillas on cook line.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Packs of beef in back prep sink. Manager turned on cold water

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. At three compartment sink Warning - From follow-up inspection 2021-09-22: Time Extended