Rancho De Los Caballeros

Inspector's notes

Observed multiple pieces of equipment including the walk-in refrigerator and a hot-holding unit in disrepair. The walk-in refrigerator was observed to have a degraded gasket on its door. The hot-holding unit was observed to be unable to close properly, impairing its ability to maintain the desired ambient air temperature. The establishment shall maintain all pieces of equipment in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple drainpipes associated with sinks used to prepare food in without a 1" air gap between the drainpipe and the floor sink is empties into. Ensure there is a 1" air gap at all prep sinks and dishwashing sinks to prevent any potential contamination from sewage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked chicken enchiladas, queso sauce, pumpkin ravioli, and ranch dressing with internal temperatures between 53 degrees F and 54 degrees F were cold holding in 2-drawer cooler on the cookline. Ambient temperature of the unit was 54.8 degrees F using a min/max thermometer. PIC stated at the items were just placed into the cooler approximately 2 hours before inspectors' arrival. All TCS foods improperly cold held were 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

Cooked chicken enchiladas, queso sauce, pumpkin ravioli, and ranch dressing with internal temperatures between 53 degrees F and 54 degrees F were cold holding in 2-drawer cooler on the cookline. Ambient temperature of the unit was 54.8 degrees F using a min/max thermometer. Establishment has sufficient cooler capacities to operate safely until the cooler can be repaired. 2-drawer cooler will not be used for TCS items until it is repaired. 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.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.*****Chlorine sanitizer is at 0ppm for the final rinse on bar dish machine. Chlorine sanitizer must be at 50-100ppm for the final rinse. All glassware will be taken back to the main kitchen dish machine until adjustments are made at the bar. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed dish machine in bar area not dispensing chlorine sanitizer. Dish machine was in use at time of inspection. Instructed PIC to place the machine out of order until in good repair and dispensing chlorine sanitizer measuring between 50-100pm. Kitchen dish machine will be used for time being. 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 refrigerated drawers closest to the dish area measuring with an ambient temperature of 49 degrees F TCS food items stored in the drawer to include raw shrimp, Trout, and shredded cheese measured with internal temperature ranging between 46-48 degrees F. These items were recommended for embargo- see embargo form. Reviewed cold holding requirements. Adequate alternative refrigeration available. 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 cooked sausage in the walk-in cooling after breakfast service. It had been in the walk-in for approximately 2 hours and measured with an internal temperature of 75 degrees. It had clear wrap securely on top of the container. Discussed cooling methods and time parameters. The wrap was removed to allow for faster cooling. Correct By: Corrected At Time Of Inspection