El Rancho Market

Inspector's notes

The faucet of the kitchen handwashing sink is somewhat loose and the base turns back and forth when using the faucet handles, distracting a bit from handwashing. Have the faucet base tightened so it doesn't move. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the flooring throughout the kitchen, especially around the hot holding station having the aggregate exposed. This creates spaces for standing water and making the floor not easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The faucet of the kitchen handwashing sink is somewhat loose and the base turns back and forth when using the faucet handles, distracting a bit from handwashing. Have the faucet base tightened so it doesn't move. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two of the kitchen handwashing sinks were partially blocked by trashcans. The sinks must always be free to use without moving anything. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

The dishes were being washed but not sanitized in the 3-compartment sink. The manager then had the sinks properly set up with soap and chlorine sanitizer. Okay at 100 ppm. Corrective Action: Corrected at time of inspection. Food contact surfaces must be properly sanitized after washing and rinsing.

Inspector's notes

Observed two employees in the walk-in wearing gloves scoop raw beef into a bowl then return to cook station, discarded gloves, put new gloves on without washing hands then proceeded to handle clean food-contact surfaces and ready-to-eat tortillas. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an electric cheese grater processor being stored with food particles. Per employee, the processor was used the day before and was not cleaned. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the Aqua Fresca refrigerator display case containing 10 containers of pico de gallo and refried beans with sell by dates of 12/15. PIC verified the date was the discard date. Observed in the walk-in a pan of salsa verde with a make date of 12/9. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wiping cloth bucket in the Agua Fresca/Juice bar with chlorine sanitizer measuring above 200 parts per million. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection. *REPEAT VIOLATION: 2ND Consecutive* PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed a bottle of Windex being stored on a storage rack with and above food-contact surfaces next to the 3-compartment sink. Observed a bottle of Isopropyl alcohol being stored on shelf with and above food contact surfaces and food prep table. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.>>>Observed raw, ready to eat shrimp and fish ceviche, as well as raw, ready to eat aguachiles available for purchase with no asterisk indicating the food items are served raw. Explained to person in charge (PIC) that alongside the consumer advisory posted on the display window, and asterisk must be placed next to the individual raw, ready to eat items as well as on the advisory to direct all consumers to differentiate which foods are served raw and also to direct them to read the consumer advisory associated with the items. PIC has stickers they placed on the different items offered raw/partially cooked and the consumer advisory at time of inspection. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination>>>Observed various pans of cooked foods in the walk in stacked over each other with no plastic cover or lid at time of inspection. Explained to PIC that it is important to cover cooled, cooked foods when placed in the walk in for storage to prevent possible contamination from crusted racks/shelves or accidental spillage from other prepped foods. Please incorporate this practice prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed walk in gasket falling of the seal at time of inspection. Explained to PIC that equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specification. Please replace gasket on walk in door prior to next routine inspection. Also observed 2 glass sliding windows missing from the hot holding unit at time of inspection. All hot holding items were temping at 135*F or above. But explained to PIC the importance of keeping all food holding equipment properly equipped and functioning, which includes door, shelves, pans, etc. PIC state they are replacing the hot holding unit with a newer one due to inability to find correct size sliding glass doors. Please have new hot holding unit prior to next routine inspection or sliding doors with a permanent fix prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.>>>Observed no hot water available at the portable handwashing sink located in the outdoor cooking space. Outdoor cooking space was not actively being used at time of inspection. Person in charge (PIC) was unable to get hot water running at time of inspection. PIC states they do outdoor cooking once a day in the morning to grill chiles. Explained to PIC that there must be hot water available in all handwashing sinks located at cooking stations. PIC scheduled repair at time of inspection. Refrain from outdoor cooking until hot water is available. Re-inspection will occur in 10 days. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed cooked pork meat with date 12/7 in walk in with internal temperature of 45-49*F via probe thermometer. Ambient temperature of walk in at time of inspection was below 41*F and all other time/temperature control for safety (TCS) foods were at 41*F or below. Person in charge (PIC) was unable to confirm if food had been reheated, the last time it measured 41*F, or if cooling process had been completed properly at time of inspection. Explained to PIC that all TCS foods must remain at 41*F or below at all times except during preparation, cooking, cooling, or when time is used as a control is used. PIC discarded the food items at time of inspection. Also observed multiple individual packaged bags of cooked nixtamal, masa for tortillas, strawberry masa for tamales, blue masa, masa with pepper for tamales with internal temperatures of 50-83*F in the reach in unit for customers. PIC states the bags of nixtamal and masa were prepared 2 hour prior to inspection. Ambient temperature of reach in unit was 45.5*F at beginning of inspection. Explained to PIC that because it is an open reach unit for customers, in order to allow maximum air flow in the air current to occur, the unit should not be overfilled with bags of cooked masa and nixtamal and bags should be allowed to properly cool down before placing in an open reach in unit for sale. PIC removed all bags and placed in walk in to cool down. Ambient temperature of unit measured at 41*F at end of inspection. Instructed PIC on not overfilling the unit and placing one single level of bags, as well as not cover the air vents with the bags. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed walk in gasket falling off the seal at time of inspection. Explained to PIC that equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Please replace gasket on walk in door by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed racks in walk in with dried debris and accumulation at time of inspection. Food stored in the walk in is stored in appropriate pans/trays with lids, but explained to PIC the importance of maintaining non-food contact surfaces free of debris to prevent accumulation and crust. Please set up a regular cleaning schedule to allow the racks to be cleaned routinely in order to prevent any potential contamination. Correct By: Correct Prior To Next Routine Inspection