Rancho Nuevo Mexican Grill

Inspector's notes

Observed a tightly sealed bag of cooked rice that was cooling inside of the walk-in cooler according to the person in charge. The rice had been cooked and placed into the walk-in cooler to begin cooling at 8:00 AM. The internal temperature of the cooling rice as measured using a probe thermometer ranged from 72°F - 74°F. Based on the time that the rice had been placed into the walk-in cooler to begin cooling and the time of the inspection, the cooling rice did not cool from 135°F to 70°F within the first 2 hours and then from 70°F to 41°F over the next 4 hours for a total cooling period not to exceed 6 hours. The rice was embargoed at time of inspection (see embargo form). Discussed with person in charge to cool time and temperature controlled for safety foods in a wide, flat shallow pan, less than 4 inches deep, uncovered and placed up high inside of the walk-in cooler, using an ice bath, using ice as an ingredient or other effective means that rapidly chills the food. Discussed with person in charge that once foods have been cooled to 41°F, they can be stored in deeper, covered containers. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a dry, wiping cloth on a prep table. Discussed with person in charge to store wiping cloths in the sanitizer bucket after use to prevent the towel from drying out. Person in charge placed the wet cloth into the sanitizing bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ice bucket with a large crack spanning almost the entire base of the bucket. Observed a fryer basket with some broken and loose wires on it. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed with person in charge to replace the cracked ice bucket and replace the broken fryer basket. Person in charge will replace the broken equipment with new equipment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an ice bucket with a huge crack on the bottom that spans almost the entire base of the bucket. Discussed with person in charge that the crack in the bucket is such that the bucket is no longer smooth, durable or easily cleanable. Discussed with person in charge to acquire a new ice bucket. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a package of raw ground chorizo meat above ready-to-eat foods such as salsa, chopped raw white onion topping and cooked beef in the walk-in cooler. Person in charge relocated the raw ground chorizo to a lower level based on the final cooking temperatures. 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. PIC properly stored 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 no parasite destruction letter for shrimp served raw marinated ceviche style. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. A reinspection will occur on or before September 12th, 2024, for the parasite destruction letter. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a large, deep pan with cooked tripas and 2 large pans with cooked shredded pork inside of the walk-in cooler with internal temperatures ranging from 43°-45° F for the pork to 49°-50° F for the cooked tripas. According to the person in charge, the foods had begun the cooling period the night before. Based on the internal temperatures and the time of inspection, the foods did not cool from 135° F to 41° F within the total allotted time for cooling of 6 hours maximum. The foods were embargoed at time of inspection (see embargo form). Discussed with person in charge utilizing wide, flat pans and also using ice baths if necessary to rapidly chill the foods from 135° F to 70° F within the first 2 hours and then from 70° F to 41° F in the next 4 hours for a total cooling period of 6 hours maximum. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of pesticide in the back kitchen area adjacent to the white freezer chest. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of cooked rice sitting out at ambient temperature on a countertop in the kitchen. Person in charge stated the bags of rice were cooling and had been sitting on the counter for approximately 1 hour prior to inspection. Internal temperatures as measured using a probe thermometer of the rice ranged between 87°-91° F. Person in charge placed the bags of rice in the walk-in cooler to rapidly cool 70° F within the next hour and then from 70°-41° in the next 4 hours. Discussed with person in charge cooling foods in wide, shallow pans and using a thermometer to track the time and temperature of the food for an accurate cooling period. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous live roaches crawling around the kitchen area as well as dead roach carcasses. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. A reinspection will occur within 10 days or no later than September 12th, 2024, for pest control. Corrective Action: Correct prior to re-inspection.