RANCHO CHICO

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. Walk in cooler: cooked rice (47F - Cooling) at 2:38 cooling since 12/14. Observed in deep container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2026-02-17: Rice 54F in walk in cooler. Cooked yesterday. See stop sale Admin Complaint

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked rice (47F - Cooling) at 2:38 cooling since 12/14. Observed in deep container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale. Warning - From follow-up inspection 2026-02-17: Rice 54F in walk in cooler. Cooked yesterday. See stop sale Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. Warning - From follow-up inspection 2026-02-17: Exterior door has a gap at the threshold. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pinto beans (46-49F - Cooling) at 11:22; cooling since 9:09pm 8/17. Observed in deep containers with lid on top at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. Advised operator to cool heat treated products in shallow containers uncovered to allow for proper cooling. See top sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pinto beans (46-49F - Cooling) at 11:22; cooling since 9:09pm 8/17. Observed in deep containers with lid on top at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. Advised operator to cool heat treated products in shallow containers uncovered to allow for proper cooling. See top sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken tenders over fully cooked peppers at walk in cooler. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 can Tomato purée, deep dent with raised edges.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomato salsa (46F - cold holding) Observed in ice bath with product filled several inches above the ice. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and ice is fully surrounding product. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections at mop sink at rear entrance to restaurant. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (60F - Cooling) at 11:05; cooling since 10:05 - 58F at 11:36 Observed in flip top cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in reach in freezer to quick chill. Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken tenders over cooked spinach at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw beef outside walk in freezer. Educated operator on proper storage procedures. Raw chicken over raw beef inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (puréed tomato) (44-46F - Cold Holding) Observed on ice batch with product filled 2-3 inches above ice in server side station. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 20 minutes. Operator removed excess product and returned to walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Burn spray stored over spices in dry storage. Operator stored properly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed two hose connections at dish machine area, 1 with hose attached. No visible evidence of vacuum breakers.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Observed at bar. Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

Basic - Stored food not covered. Observed Cooked Tortilla chips and tortillas shells not covered in dry storage area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense rice on cook line. Operator replaced with a spoon. Corrected On-Site

Basic - Cook water bottle on a food preparation table on cook line. Cook removed bottle. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door to break room across beer cooler soiled.

Basic - Wiping cloth sanitizing solution stored on the floor in prep area. Cook placed container on a shelf. Corrected On-Site

Basic - Wood food-contact surface not properly sealed under cheese shredder. Operator covered surface with aluminum foil. Corrected On-Site

Intermediate - Spray bottle containing bleach not labeled in dish area. Operator labeled. Corrected On-Site

Basic - Stored ice cream in chest freezer in storage room not covered. Operator covered. Corrected On-Site