El Ranchero

Inspector's notes

Observed establishment serves raw-marinated shrimp ceviche as ready to eat but have no parasite destruction letter from seafood provider.

Inspector's notes

Observed raw-marinated shrimp ceviche and eggs cooked to order on the menu but no consumer advisory.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Some containers of cooked meats and broths had cooled (41F) in the reach-in refrigerator with a food depth of more than 4 inches (6-8inches). Do not exceed a food depth of 4 inches while cooling in containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The rear wall near the storage and tool area is made of unpainted drywall. Have the wall painted with a gloss or semi-gloss paint so that it can be wiped down as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine sanitizer residual in one of the wiping-cloth buckets. An employee remade and rechecked the sanitizer- ok at 100PPM Chlorine. Corrective Action: Corrected at time of inspection.

Inspector's notes

The interior of the ice machine has a slight buildup of organic residue on the ice baffle. Properly clean the ice machine and maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The interior of the ice machine had a slight buildup of organic residue on the ice baffle. Maintain interion of ice machine clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The rear storage area is not well lit. Install ceiling lights so that the rear storage area is well lit. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut cabbage, red salsa, cooked rice and pico de gallo at 48-58'F in reach-in refrigeration unit located opposite of cooling rack. Ambient temperature of unit in question measured at 47.6'F. Cut cabbage and pico de gallo were relocated at time of inspection to alternative functioning refrigeration unit to rapidly cool to 41°F as they were prepped less than 4 hours ago per PIC. PIC stated cooked rice and homemade red salsa were made the day prior. Food items were embargoed and PIC voluntarily discarded at time of inspection. Observed raw beef measured 78'F stored on roller at ambient temperature. PIC stated beef item had been brought out an hour prior from reach-in to be prepped. Beef item was relocated to alternative functioning refrigeration unit to rapidly cool to 41'F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refrigeration unit located opposite of cooling rack in kitchen with an ambient unit temperature of 47.6'F. PIC put a work order in at time of inspection. Establishment has adequate coldholding capacities. All TCS food items inside the unit were relocated or embargoed. PIC agreed to not use unit in question until fixed. 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. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cooked chicken, cooked rice, and cooked menudo with no datemarking in reach-in unit located by the warewashing area. PIC stated all three food items were made the day before. PIC datemarked food items with 03/03 as date of prep and 03/09 as date of discard, at time of inspection. All RTE/TCS foods must be date marked within the first 24 hours of prep and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Observed heavy accumulation of grease and organic matter on ventilation system above cooking equipment. PIC was instructed to have deep cleaning of ventilation system prior to next routine inspection. Suggested PIC cleaning service for ventilation system is done at a more frequent interval. Correct By: Correct Prior To Next Routine Inspection