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 raw beef stored directly over RTE cheese in the walk-in cooler at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Instructed PIC to properly store all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed machine used to make sausage with red food debris inside the machine at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Instructed PIC to relocate 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 red pork ribs with small spots of white organic matter. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef intestine, beef shoulder, beef chuck, pork shoulder, pork ribs, chicken breast, pork belly, pork butt, beef ribs, and ceviche at 45-51 °F in walk-in cooler. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. 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. Please correct prior to re-inspection on 8/12/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed floor in walk-in meat cooler to be in disrepair. Discussed with PIC repairing floor to prevent accumulation of debris and soil. 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

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 in the meat display case by the raw meats a bottle of orange juice. Per PIC, the bottle was an employee's personal drink. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Discussed with PIC that to ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a thermometer in the cold holding meat display case reading 61°F. The display case was 41°F. Discussed with PIC that thermometers in the cold holding units should be calibrated so that the temperature readings are accurate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a backdoor without a door handle, leaving a hole from which pests can enter the establishment. Discussed with PIC either replacing the door handle or blocking off the hole such to prevent pests from entering the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the walk-in freezer a box of packaged meat sitting on the floor. Discussed with PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the walk-in cooler large cracks and holes in the floor tiles, such that condensation from the cooler fans was pooling on the floor. 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.

Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed that two of the thermometers in the meat cold holding cases were not working. Both had inaccurate temperatures when compared to calibrated min/max thermometers. The PIC acknowledged that the thermometers were incorrect and will replace with working units. :

4-602.13, C – Nonfood Contact Surfaces Observed that the interior surface of the ice machine door and the interior plastic rail to have an accumulation of soil/organic matter on them. Cleaning should occur at a frequency that precludes the build up of soil/organic matter. The PIC stated he would have the ice machine cleaned today. Correct By: Correct Prior To Next Routine Inspection