El Rancho Market

Inspector's notes

Observed hand wash sink with by the three compartment sink with limited hot water and insufficient water flow that could not be regulated with the faucet handles. The person in charge stated parts have been ordered to replace the faucet and pending installation.

Inspector's notes

Observed wet wiping cloth stored on counter and not in santizing solution. The person in charge placed the wiping cloth in approved sanitizer solution at the the time of inspection.

Inspector's notes

Observed an inuse laddle with food debris on the food contact surface not properly stored between use.

Inspector's notes

Observed raw meat placed inside a plastic grocery bag with colored printed designs, the grocery bag was also stored inside a pan of raw meat, observed direct food contact with interior and exterior surfaces of the bag. Discussed the restricted use of grocery bags for food storage and only the use of food safe materials for food contact to prevent migration of deleterious substances or impart colors, odors, or tastes to food. The person in charge removed the food from the grocery bag and discarded the grocery bag at the time of inspection. Corrective Action: Corrected at time of inspection. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable

Inspector's notes

Observed active leaking from the facuet of the three compartment sink and plastic wrap tied around the facuet.

Inspector's notes

Observed cooked chicken with internal temperature between 112F - 122F in the deli hot case. The person in charge stated the chicken had been placed in hot case less than 4 hours ago and removed to the chicken to be reheated to 165F prior to placeing back into the hot case for hot holding.

Inspector's notes

Observed employee personal cell phone and keys stored on the edge of a shelf directly over an open cooking pot with food at the prep table. The person in charge removed all employee personal items to designated area away from food, food equipment, and areas of food preparation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a covered container of cooked beans with internal temperature of 57F -59F in the walk in cooler that were in the cooling process. The person in charge stated the beans had been placed into the walk in cooler for cooling 3.5 hours ago. Discussed leaving container uncovered to facilitate heat transfer during cooling process.

Inspector's notes

Observed in use tong untensils stored hanging off equipment between use with the food contact surface touching non food conctact surfaces of equipment.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. Observed cooked chicken with internal temperature between 70F - 90F in the walk-in cooler. The person in charge stated the chicken had been cooked and placed into the walk-in for cooling more than 2 hours ago. The person in charge discarded the chicken at the time of inspection. Discussed cooling time and temperatures, from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked chorizo with internal temperature between 110F - 125F in a pan stored outside of the well in the hot holding display case. The person in charge stated the chorizo had been cooked less than 2 hours ago and reheated the chorizo to an internal temperature of 165F and higher. Discussed TCS hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels at the hand wash sink in the juice bar. The person in charge restocked the sink with paper towels at the time of inspection. Discussed maintaining hand drying provision at all hand wash sinks at all times. Correct By: Corrected At Time Of Inspection

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 shrimp ceviche with internal temperatures between 52F - 55F in the cooler case at the juice bar. The person in charge stated the ceviche had been placed into the cooler 2.5 hours ago and moved the ceviche back into the deli walk-in cooler for rapid cooling. Discussed TCS cold holding temperature of 41F or below. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of dust an soils on the fan covers and around the fan box on ceiling of the deli walk-in cooler. Discussed cleaning frequency. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked carnitas and cooked ribs with internal temperature between 110F - 120 F in the hot holding deli case. The person in charge stated the food items had been cooked and placed into the deli case less than 2 hours ago and reheated the food items to 165F before returning them to the deli case. Discussed minimum hot holding temperature 135F. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed a 25 gallon pot of cooked beans half full with internal temperature between 76F - 150F in the walk in cooler of the deli. The person in charge stated the beans had been placed in the walk in cooler for cooling one and a half hours ago. The person in charge removed the beans from the pot and portioned them into multiple shallow containers with and ice bath and placed the containers into the freezer for rapid cooling. Discussed cooling methods to facilitate maximum heat transfer. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed the hot holding deli case with display for temperature control/settings turned off. Hot holding food items in the deli case had internal temperature of less than 135F. The heating elements under the trays had a temperature of 87F. The person in charge placed a work order for the deli case. Discussed using a different deli case for hot holding or time as a control until the deli case has been serviced and food inside maintain hot holding temperature of 135F or more. Re-inspection for the deli case will take place by 11/10/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked pork carnitas, pork ribs, and whole chicken in the hot display case all with internal temperature between 117F and 120F. The person in charges stated the meats had been placed into the display case an hour ago. The person in charge moved the meats into the oven to be reheated to 165F and increased the heat lamp settings in the display case. Discussed maintaining hot holding temperatures of 135F or higher. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed a clear spray bottle with a blue liquid on the storage rack next to the clean dishes. The person in charge disposed of the bottle at the time of inspection. Discussed labeling working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies clearly and individually with the common name of the material. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed two cans of Raid pesticide spray stored under the three compartment sink. The person in charge disposed of the cans at the time of inspection. Discussed the use of certified pest control only. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed serving tongs and knives in a bucket with sanitizer solution and a temperature of 83F. In-use utensils may not be stored in chemical sanitizer between uses. Discussed with the person in charge if stored in a container of water, the water temperature must be at least 135°F. The person in charge removed the utensils to be washed and placed new clean utensils in an empty bucket to be wash, rinsed, and sanitized every 4 hours. Correct By: Corrected At Time Of Inspection