RANCHO CHICO

High Priority - Container of medicine improperly stored. Vitamins stored near clean plates at cook line Operator stored properly Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (46F - Cold Holding); Cole slaw (46F - Cold Holding); Pico de gallo (49F - Cold Holding); in sandwich table at cook line; as per operator food out of temperature for one hour; foods not prepared or portioned today; foods moved to walk-in cooler; Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (50-51F - Cooling)at 1:30 to 53 F at 1:45 since 12:00 ; in sandwich table at cook line; at this rate food will not reach 41 F or below; food moved to walk-in cooler Corrective Action Taken Warning

Basic - Bowl with no handle used to dispense salsa in walk-in cooler; operator removed Corrected On-Site Warning

Basic - Food stored on floor- salsa stored on the floor in walk-in cooler Operator stored properly Corrected On-Site Warning

High Priority - Container of medicine improperly stored. Advil over prep area. NyQuil over stovetop Operator removed and stored properly Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers inside walk-in cooler with cooked chicken at 11:40am (48 - Cooling); cooked beef at 11:40am (48 - Cooling); salsa at 11:41am (48 - Cooling). Per operator products cooling since yesterday. Products did not cooled to 41 °F within 6 hours. Operator discarded. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw beef with his hands while wearing gloves followed by handling cut vegetables from a container without washing hands and changing gloves first. Educated employee and operator on proper hand washing procedures Employee washed hands Corrected On-Site

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. Observed bartender handling tortillas with bare hands before and after heating up on flat top on server station to be served to customers. Educated employee and operator on proper food handling. Operator provided a deli paper and metal tongs for further handling of tortillas Corrected On-Site

High Priority - Nonfood-grade bags ( thank you to go bag)used in direct contact with food.( tortillas) Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw pork stored above a container with white sauce inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers inside walk-in cooler with cooked chicken at 11:40am (48 - Cooling); cooked beef at 11:40am (48 - Cooling); salsa at 11:41am (48 - Cooling). Per operator products cooling since yesterday. Products did not cooled to 41 °F within 6 hours. Operator discarded. See Stop Sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed two deep covered containers inside walk-in cooler with chopped lettuce at 11:41am ( 48°F ambient cooling). Per operator products ambient cooling since yesterday. Product did not cooled to 41°F within 4 hours. Operator discarded. See Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed an overstocked container with cheese (58 - Cold Holding)seating on a ice bath on cook line. A double pan with chopped lettuce (50 - Cold Holding)stored on top rail of flip top cooler and two containers with salsa (48 - Cold Holding)on ice baths on server station. Per operator products stored for approximately 30 minutes. Per operator products not prepared or portioned today. Operator iced down products properly surrounding products completely with ice and removed extra pan for lettuce. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed two deep covered containers inside walk-in cooler with chopped lettuce at 11:41am ( 48°F ambient cooling). Per operator products ambient cooling since yesterday. Product did not cooled to 41°F within 4 hours. Operator discarded. See Stop sale

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eric Velasquez expired 05/18/2022

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the bar area. Operator provided Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Operator provided Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened container with soda stored above steam table. Operator removed and discarded Corrected On-Site

Basic - Employee eating while preparing food. Observed employee eating a candy while cutting vegetables. Employee washed hands and educated employee on not eating white preparing food. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the bar area. Emailed sign to operator Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cheese dip (81F - Cooling); rice (51F - Cooling); herded chicken (51F - Cooling). Items cooling overnight. Items discarded. See Stop Sale

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on floor under 2 drawer reach in cooler on cookline

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cheese dip (81F - Cooling); rice (51F - Cooling); herded chicken (51F - Cooling). Items cooling overnight. Items discarded. See Stop Sale

Intermediate - Spray bottle containing toxic substance not labeled. At dishwasher, spray bottle containing a clear light purple liquid not labeled. Operator labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At walk in cooler bucket of marinade. Item removed Corrected On-Site

Basic - Dead roaches on premises. Approximately 5 dead roaches on floor under 2 drawer reach in cooler on cookline

Basic - Nonfood-contact surface soiled with dust. At walk in cooler fan guards