MI RANCHITO MEXICAN RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade.

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Employee had a baby in the kitchen area.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from a cup without a lid in a restricted area.

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

High Priority - Nonfood-grade bags used in direct contact with food,inside reach in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ground beef and steak inside employee hand sink.

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed a plate inside of a pot of cooked rice,on the cook line to dispense food.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Food stored on floor. Bag onions and bags of salt,pinto beans and can goods on the front line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp in the prep sink not under running water.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Flour container not identified.