RANCHO EL MOLCAJETE MEXICAN RESTAUTANT

Observed tomatoes, cut onions, and cut peppers stored uncovered in small prep unit in main kitchen. Observed uncovered salsa in prep bottom unit in main kitchen. Observed 2 containers of cut onions in walk-in cooler 2 stored uncovered.

CA: Foods shall be stored covered unless cooling.

COS: PIC covered items.

Observed ice machine with pink buildup in main kitchen.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Cleaned.

Observed tomatoes, cut onions, and cut peppers stored uncovered in small prep unit in main kitchen. Observed uncovered salsa in prep bottom unit in main kitchen.

CA: Foods shall be stored covered unless cooling.

COS: PIC covered items.

Observed in-use dish machine's sanitizer measuring at 0ppm chlorine in main kitchen.

CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

A chlorine solution shall have a concentration within 50ppm-100ppm.

Observed phone stored on clean dish rack.

CA: Employees shall have a designated area to store their belongings, away from any food prep areas to prevent potential contamination.

COS: Item removed and places in area away from food preparation area.

Observed several food items stored along steamtable, dry shelving, WIC#1, Bain-marie cooler (small), and WIF in main kitchen not covered, exposed to potential contamination.

C/A: Unless food is cooling, all food must be stored covered.

COS: All foods covered.

Observed chlorine measuring below 50ppm at in-use dish machine in main kitchen.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

A chlorine solution shall have a concentration within 50ppm-100ppm.

3-compartment sink set-up while on-site; dish machine MUST NOT be used until unit is serviced to maintain chlorine within 50-100ppm.

Follow-up will occur in 10-days for dish machine.

Follow-up set for 12/14/23 rescheduled for 12/21/23 due to failure to correct violation due to death of owner.

COS: Informal-12/21/23: Observed dish machine in main kitchen dispensing chlorine at 100ppm.

Observed beverages stored in 2- bulk containers in WIC #2 not labeled with common name.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed no interior thermometers for white-RIF and deep freezer in main kitchen.

C/A: Provide thermometer for both units;

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

Observed dishes wet nested and stacked along clean-utensil dishwasre rack in main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.