Taqueria Mi Ranchito

Observed two containers of cooked beef steak sitting on food prep table. Neither container marked, no time or temperature logged or stated when containers were put on table or temperatures taken. Two containers range from 78°F to 84°F. Temperature checked at 4:25 PM. Pic having a hard time understanding that she can not leave TCS foods sitting out for long periods of time. Steak was cooked around lunchtime per PIC. COS: PIC discarded both containers and EH discussed proper cooling procedures as best as possible.

Observed TCS foods held over 24 hours and not properly date marked. Cooked rice dated, 2/9/25; cooked beef steak, 2/24/25; and cooked beef steak, 2/19/25. All food held over 24 hours and not dated properly. COS: PIC discarded items. EH discussed proper date marking.

Observed stained/soiled walls throughout kitchen area. Observed damaged wall by back door area. Establishment in need of repainting and repairing damaged area. Showing signs of wear and tear. PIC stated they will have the painting and repairing done by next inspection.

Observed employee wash her hands and then dry them on her apron. She did not dry them with a clean paper towel. COS: EH had her to rewash her hands and dry them properly. EH also discussed proper handwashing procedures with her.

Observed containers of cooked beef and chicken without any labels on them. The containers have to be labeled with the name of the food in it. COS: PIC labeled all of the containers.

Observed walls, floors, ceiling, and back door area in need of cleaning, painting, and repairing. All were stained and worn. Observed staining ceiling, dirty walls, dirty floors, and a burned spot on the floor by the stove. PIC will have CFSM contact EH by 09/04/24 with a plan of corrective action.

Observed cold holding TCS (Temperature Controlled for Safety) foods above 41°F in the True 2-Dr unit. See temperature log for said items. COS: PIC discarded all of the food. Will have the unit looked at. PIC stated that when she has too many items in the unit, it does not cool well. PIC cleaned out the unit.

Observed TCS (Temperature Controlled for Safety) foods held over 24 hours and not dated. Food with dates had wrong dates written on them. Cooked beef stomach dated 1/26/24. Correct date is 02/10/24. COS: All items dated correctly and old date marks removed.

Cooked Beef Steak--No Date--PIC stated it was cooked on 02/10/24 Cooked Tomatoes--No Date--PIC stated it was cooked on 02/10/24 Cooked Beef Cheek--No Date--PIC stated it was cooked on 02/10/24 Cooked Rice--No Date--PIC stated it was cooked on 02/09/24 Cooked Cabbage & Carrots--Date 01/27/24--Actual date was 02/11/24.

Repeat Violation: Observed cooked pinto beans and cooked beef steak sitting on countertop/prep table and out of temperature. TCS (Temperature Controlled for Safety) foods not hot held at 135°F or above. See temperature log for said items. PIC discarded the food. EH discussed again with PIC that she can not leave food sitting on prep table and out of temperature. They do not use time as a public health control.

Observed wet wiping cloths laying on food prep table and not stored in sanitizing solution between uses. Wet cloths used to wipe down prep table and sanitize must be stored in sanitizing solution between uses. COS: PIC removed wet wiping cloths.

Observed the walls and ceiling in the kitchen to be stained and worn. Also what appears to be smoke residue on the walls and ceiling. Will have 7 to 10 days to clean walls and ceiling and repaint if needed.