El Ranchero

Obserseveral time temperature control for safety of foods such as lettuce and tomatoes in the oce bath, pico, tomatoes and guacamole cold held above 41 degrees.COS by discarding.

Observed the concentration of the sanitizer in the kitchen buckets at 0ppm. Must be between 50 and 100ppm. COS by making a new solution at 100ppm.

Observed a big container of bleach stored right next to the food contact surfaces. Must store chemicals in a designated area away from the food and food contact surfaces. COS by storing in the designated area.

Observed paper towels not provided at the hand sink in the bar area and the paper towel dispenser at the hand sink in chips area was stuck and not dispensing the sanitizer. COS by replacing and fixing.

Observed Chiles Rellenos- ground beef and jalapeño peppers hot held at 72 degrees and tamales with chicken at 110 degree. COS by discarding Chiles Rellenos and reheating Tamales.

Observed employee drinking from open cups. Must always drink from closed cups and make sure they are stored in designated area.COS by discarding.

Observed ice bins left uncovered. Must cover the bins when not in use. COS by closing the lids.

Observed personal drinks stored with customers drinks. Must store in designated area preferably on the bottom rack in the refrigerator and must be labeled as personal. COS by discarding.

Observed the sanitizer concentration of bleach less than 50ppm. Must be between 50 and 100ppm. COS by bringing the concentration to 100ppm.

Observed several foods stored in the refrigerator not covered. Foods stored must always be covered. COS by covering the foods.

Observed ice bin left uncovered at the waitress station. COD by closing the lid. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed foods that are not easily identifiable such as water and salt not labelled. Must label the foods that are not easily identifiable when transferred from original containers. COS by labeling.

Observed food stored uncovered in the refrigerator. COS by covering with lids.

Inspection report posted inside/behind the cash register and it is very hard to see. Must move the inspection report to the wall next to the cash register.

Observed shredded cheese being improperly cold held on ice above 41°F. Also observed time/temperature control for safety (TCS) foods in both reach-in coolers being cold held above 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F. COS by creating a proper ice bath for cheese. Coolers must be addressed within 72 hours.

Observed two pans of beans being held at room temperature. TCS foods must be hot held at 135°F or above. COS by reheating.

Observed pans of queso being hot held in bain-marie at 117°F and 81°F. Also observed beans being hot held at 123°F in steam table. TCS foods must be hot held at 135°F or above. COS by reheating.

Observed mold build-up in bulk ice machine. Machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed dish machine dispensing chlorine at 10 ppm. Must dispense at 50 ppm. COS by discontinuing use of dish machine for sanitizing and setting up sanitizer in 3-compartment sink. Dishes may be washed in dish machine but sanitized in sink until fixed.

Management unable to provide employee health policy for kitchen staff. All employees must read and sign.

Observed both ice bins and both lemon/lime containers in expo area left uncovered while not in active use. Also observed several containers of queso uncovered in reach-in cooler. Any food items not in active use must be kept covered to prevent any potential overhead contamination. COS by covering.

Observed door of reach-in cooler to left of walk-in not properly closing. Must fix as this is negatively impacting temperature of food.

Observed heavy build-up on food storage shelves in both reach-in coolers in kitchen---particularly the top shelves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must clean.