Mercado Y Carniceria El Rancho

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked pork 115*F, cooked pork in green sauce 119*F, cooked pork in red sauce 120*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, TCS food items were reheated less than an hour prior to the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Reviewed ensuring all parts of the TCS food hot holding is 135*F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in walk-in cooler with ambient air temperature of 51 °F as measured by min/max holding thermometer. Walk-in cooler was holding refried beans, mixed rice, salsa molcajete, turkey tails, carnitas, beef stew, red pork ribs, chicken mole, pork ribs, and green salsa. Details for embargo and inspection can be found on INSP-056171-2025. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Permit suspended. Must contact inspector to re-inspect in order to lift suspension. Corrective Action: Correct at once.

Inspector's notes

Observed refried beans, mixed rice, salsa molcajete, turkey tails, carnitas, beef stew, red pork ribs, chicken mole, pork ribs, and green salsa in walk-in cooler at 45-51 °F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in walk-in cooler with ambient air temperature of 51 °F as measured by min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Permit suspended. Must contact inspector to re-inspect in order to lift suspension. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a container of meat and vegetable soup in the steam table at 100°F. Per PIC, the soup had been in the steam table for 1 hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. The PIC stated the steam table was not operating correctly and placed the container on the stove for hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC stated that no one on-site was a Certified Food Protection Manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee using bare hands to fill a cooked donut with filling. Had employee properly wash hands at a hand sink and put on gloves before handling the donuts. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.