EL RANCHO DBA LAS PALMAS MEXICAN RESTAURANT

Observed salad mix (best by 3/5/26) and whipped cream (12/2025) held past the expiration/best by date. CA: Food should be discarded by the expiration/best by manufacturer dates. COS: pic discarded salad and whipped cream.

Observed dessert cooler in front service area with internal temperature of 44-45 and temperature on setting reading 41-42 degrees F. CA: Display cooler must maintain temperatures to hold TCS foods displayed (cheesecakes, etc.) at 41 degrees F or below. COS: pic will have display cooler serviced. No food will be stored in cooler until serviced and re-checked by health dept.

Observed several pans of cheese dip cooked this morning hot holding below 135 degrees F.in warmer unit less than 4 hr. CA: discussed hot holding with pic. COS: pic rapidly reheated cheese dip on stove to 165 degrees F.

Observed red sauce/salsa held above 41 degrees F at grill. CA: discussed cold holding with pic-pic discarded

Observed cooked chicken and beef steak held below 135 degrees F beside grill. CA: discussed hot holding with pic-pic discarded (educated cook)

Observed wiping cloth with food debris stored on cook/food handler at grill. CA: discussed what wiping cloths can be used for and how they are to be stored once soiled. (Wiping cloths cannot be used for wiping hands) Employee must wash hands if dirty.

Observed plastic container cup stored inside sauce bucket inside walk in cooler and tongs down inside prep top cooler food. CA: discussed storage of in use utensils with pic (must be cleanable material and have handles that stays out of food to prevent hand contamination of food) Tongs were removed and stored properly