MI RANCHO #2

Observed whole milk, queso fresca, and liquid eggs cold holding above 41F in sliding door cooler in main kitchen. Observed house made red and green salsa cold holding above 41F in beverage cooler in to-go area.

CA: All TCS items shall be kept at 41F or below when cold holding.

COS: All items discarded.

Observed raw chirizo above cheese and sour cream in the glass reach in cooler in the main kitchen; and raw pork stored above cooked tilapia in the reach in cooler in the main kitchen. CA: Food shall be protected from cross contamination by separating raw proteins from ready to eat foods; and raw animal proteins based on the minimum required cook temperature. COS: Raw chirizo placed on the shelf below the dairy products and raw pork placed on the same shell but below the cooked tilapia.

Observed raw chirizo in a container with zip locked bags of cooked beef and cooked pork in the reach in cooler in main; raw bacon stored above cooked chick peas and milk in glass reach in main kitchen; raw chicken above cooked pork in walk in cooler main kitchen. CA: Raw proteins must be stored below ready to eat foods. COS: Raw bacon, raw chicken, and raw chirizo were all placed on the bottom shelves in their respective coolers.

Observed cold holding temperature violation in the walkin cooler, glass reachin cooler, prep top unit all in the main kitchen; reachin cooler in front food service drive through area.

COS: tilapia in prep top cooled to 41F@12:40PM thawed at about 9:30AM; lettuce in prep top discarded; mozz. cheese 37F @ 4:15 in glass reach in; all other out of temperature TCS foods discarded.

Observed lettuce on the counter in the main kitchen cooling at an increased rate in temperature; peppers cooling at a rate that may not reach 70F within 2 hours. CA: 1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: peppers 85F@ 1:45pm, 52F @4:15 pm--lettuce 51F@1:45PM, 40F@4:15

Observed counter top can opener with food stuck on blade; 2 cutting boards with food build up in slits. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CUTTING BOARDS REPAIRED OR REPLACED WITHIN 10 DAYS.

Observed no disclosure on the menu identifying oysters that may be served raw. Advisory reminder is written in pencil. Not all menus have an advisory. CA: Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote. Minimum 8 point font in all caps. CORRECTION REQUIRED WITHIN 10 DAYS.

Facility has not thermometer to check food temperatures. CA: Food temperature measuring device required. REQUIRED WITHIN 10 DAYS

No thermometer observed in the front food service, drive through window area, reach in and glass reach in coolers, and main kitchen walkin cooler. CA: Temperature measuring device for ambient air measurement required in the warmest part of the cooler. CORRECTION REQUIRED WITHIN 10 DAYS

Observed seven knives where the blades are chipped in the main kitchen held on a magnetic strip. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. DISCARDED

Observed personal food in ziplock backs stored on top of avacados inside of the prep top cooler in the main kitchen; ziplock bag of employee food stored on tip of container of ground beef in the reach in cooler of main kitchen, ziplock bag of employee's white rice stored amongst customer food in the main kitchen's glass reach in cooler. CA: Employee food must be stored away from food used to serve customers. COS: All employee foods placed on the top shelf in the reach in cooler of the main kitchen.

1. Observed raw chicken stored above raw ground pork and raw beef in lower Baine marie cooler in main kitchen; also observed raw fish and shrimp stored above RTE sauces in same cooler.
2. Observed raw liquid egg whites and egg yoks stored above RTE sauces and vegetables in glass RIC in main kitchen.

C/A: RTE foods must be stored above raw animal foods to prevent cross contamination. Raw chicken must be stored below raw pork and beef to prevent cross contamination.

COS: All food items rearranged.

Observed employee washing dishes at 3-compartment sink in main kitchen and store dishes for use without sanitizing dishes.

C/A:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a concentration of 50ppm-100ppm.

COS: Dishes sanitized.

Observed gaskets in disrepair along deep freezer unit in main kitchen.

C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed no test strips to verify sanitizer concentration at 3-compartment sink/sanitizer bucket in main kitchen.

C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

1. Observed soiled shelving in WIC in main kitchen and glass door cooler in bar area.
2. Observed soiled gaskets along prep top cooler in server/drive thru area.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed inoperable lighting inside RIC in main kitchen.

C/A: Repair lighting; At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators.

See asterisked (*) TCS food items above 41 F.

CA: TCS foods being cold held shall be 41 F or below.

COS: WIC-chicken discarded and thermostat adjusted, unit cold holding at 39F. Baine-Marie cooler- all food moved to operable reach-in cooler.

Observed several food items removed from original containers stored in squeeze bottles and containers throughout main kitchen.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed food items such as beverages/sodas in WIC in main kitchen and along front food service prep area stored directly on floor.

C/A: To prevent contamination, all items must be stored at least six inches off of floor and all coolers must be cleaned on bottom.

Observed WIC in main kitchen cold holding at 44F at 9:25am; observed Bain Marie cooler in main kitchen cold holding at 47F at 9:20am.

C/A: Repair units; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

COS: WIC thermostat lowered-39F @ 10:30am; all food items removed from Baine-Marie cooler to Reach-in cooler.

Baine-Marie cooler must be serviced or replaced prior to use.

Observed black accumulations and food debris along food storage racks in WIC in main kitchen.

C/A: Clean/sanitize racks; non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed soiled floors, walls, and ceiling in WIC in main kitchen of faciliy.

C/A: Clean floors, walls, and ceilings; ensure all physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products