EL RANCHITO MEXICAN RESTAURANT

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line handled raw chicken and immediately after cleaned plates and single service, Inspector addressed situation, employee stop and wash his hands. Corrective Action Taken

High Priority - Live, small flying insects found Two flying insects at the kitchen area. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw beef stored above raw shrimp, also above garnish, employee moved all items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, Reheating for 4 hrs: rice 73F, cheese 118F, black beans 122F. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (glass door cooler) raw shrimp 48F, raw beef 43F, birria soup 46F, beef 47F, pork 50F, employee moved items to freezer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, Reheating for 4 hrs: rice 73F, cheese 118F, black beans 122F. Stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. Cabinet next to bathrooms, Glass cleaner and wood cleaner stored above drinks, Manager moved. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink, inspector instructed to use handwash sink.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server area blocked by multiple containers and utensils being stored inside sink, employee moved all. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the server area, mold like substance on top corners.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to plates and single service, manager moved. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Oil jug on floor near back door, employee emoted off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the server area, knife between table and ice bin, manager moved. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Multiple in use cutting board with wet wiping cloth underneath

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue and mold like substance.

Basic - Old labels stuck to food containers after cleaning. Cleaned in use containers with multiple stickers and glue residue.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork prepared last night around 7:40 pm. No temperature monitoring was completed. See stop sale Warning - From follow-up inspection 2024-07-30: No food items cooling at time of the inspection Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in server station and four flies in the kitchen. Warning - From follow-up inspection 2024-07-30: 1 live fly in dish machine area Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hot well- Chile Ralleno 57-see stop sale Tamale 57-see stop sale Sour cream 55-moved to cooler brought from walk in at 11 am. Moved to freezer. Sour cream not observed at the end of the inspection Corrective Action Taken Warning - From follow-up inspection 2024-07-30: Raw steak 45F Refried beans 45F Cooked chicken 45F Cooked chicken 46F Shredded cheese 44F Carnitas 46F Cooked peppers 44F Salsa 45F In walk in cooler, ambient temperature 44F . Operator states all items in walk in cooler were below 40F at approximately 11am. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled and grooved Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Vent above three compartment sink is dripping on clean food containers. Operator removed containers and washed them Corrective Action Taken Warning - From follow-up inspection 2024-07-30: Operator placed pan under vent to catch dripping water Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside Walk in cooler, reach in coolers, reach in freezers soiled. Mop bucket outside soiled. Warning - From follow-up inspection 2024-07-30: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork prepared last night around 7:40 pm. No temperature monitoring was completed. See stop sale Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Kitchen employee touched tortillas with bare hand. Temperature of tortilla was 122. Discussed with manager who had employee wash hands and put gloves on. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in server station and four flies in the kitchen. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/ Tamale labeled 07/08/2024, operator stated it was made last night. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork, chile relleno, tamale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hot well- Chile Ralleno 57-see stop sale Tamale 57-see stop sale Sour cream 55-moved to cooler brought from walk in at 11 am. Moved to freezer. Sour cream not observed at the end of the inspection 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 114- reheated to 175. Beans 129- Corrective Action Taken Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Strip turned black sanitizer bucket in kitchen. Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer gauge broken on reach in cooler by back door Operator added new thermometer Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled and grooved Warning

Basic - Condensation or other drainage not disposed of according to law. Vent above three compartment sink is dripping on clean food containers. Operator removed containers and washed them Corrective Action Taken Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Floor soiled/has accumulation of debris. Floor in kitchen and walk in cooler soiled. Warning

Basic - Food stored on floor. Container of oil in floor in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside Walk in cooler, reach in coolers, reach in freezers soiled. Mop bucket outside soiled. Warning

Basic - Reuse of single-service or single-use articles. Salsa in soy sauce container in walk in cooler. Warning

Basic - Stored food not covered. Cut onions and pico in walk in cooler not covered. Operator covered Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. refried beans (54F - Cooling) placed in walk in cooler to cool yesterday evening. See stop sale. 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 Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef in walk in cooler Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. refried beans (54F - Cooling) placed in walk in cooler to cool yesterday evening Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans placed in deep bus tub and covered with tin foil. (54F - Cooling) placed in walk in cooler to cool yesterday evening. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Marco C. Warning

Basic - Cloth used as a food-contact surface. In chili relleno container Warning

Basic - Floor tiles missing and/or in disrepair. In kitchen area Repeat Violation 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, operator has put in a service request with ecolab to have the machine repaired during inspection. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter in walk in cooler. Operator corrected shelves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (46F - Cold Holding); shredded cheese (47F - Cold Holding); shredded lettuce (51F - Cold Holding); guacamole (51F - Cold Holding); sour cream (50F - Cold Holding); diced tomatoes (53F - Cold Holding); fried peppers (52F - Cold Holding) Recheck- Pico 42F shredded cheese 48F shredded lettuce 49F guacamole 43F sour cream 40F diced tomatoes 47F Operator states all items were placed in reach in cooler from walk in cooler at 11am. Operator does not have documented temperature monitoring. Operator placed items in ice bath to rapidly chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles in kitchen area Multiple floor tiles in disrepair in kitchen area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food in kitchen wearing bracelet

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in cook line area next to microwave

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in glass door vertical cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Pepsi cooler in kitchen

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee using soiled wet cloth to wipe food prep counter

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 operator set up 3 compartment sink to manually sanitize Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish machine area 1 live fly in server station Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (54F - Cold Holding); cut leafy greens (46F - Cold Holding); pico (46F - Cold Holding); guacamole (51F - Cold Holding); sour cream (47F - Cold Holding); stuffed peppers (49F - Cold Holding); shredded cheese (47F - Cold Holding) Operator states items were placed in reach in cooler at 11am. Operator moved items to walk in cooler to rapidly chill. Discussed placing items over the fill line with operator. Recheck Cut leafy greens 43F Diced tomatoes 47F Pico 40F Guacamole 48F Stuffed peppers 46F Shredded cheese 44F Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink hose bibbs. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats and beans Warning

Basic - Bowl or other container with no handle used to dispense food. Plates used as scoops in bulk food containers in walk in cooler Warning

Basic - Cloth used as a food-contact surface. In container of stuffed peppers Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in cook line area Warning

Basic - No Heimlich maneuver/choking sign posted. Email form to operator Corrective Action Taken Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to microwave in cook line area Warning

Basic - Reuse of single-service or single-use articles. Fryer oil containers reused for salsa Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli, zucchini over salsa in walk in cooler Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over beverages and salsa in Pepsi reach in cooler in drink station area. Operator moved eggs. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb. At mop sink

Intermediate - Lack of hot water for entire establishment. Operator states they have a replacement hot water heater ordered.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles in kitchen area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen area. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen area. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled Floor tiles cracked in kitchen area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Pepsi cooler in kitchen area Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers in walk in cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Pepsi cooler in cook line area Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation