Ghost Ranch Modern Southwestern Cuisine

Inspector's notes

Observed Aztec cake inside reach-in cooler with internal temp of 51*F degrees, PIC stated they had been prepped and placed in the reach-in the previous day. 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. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Advised PIC to chill cast-iron pot before prepping. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa in reach-in cooler with a temperature of 45*F. PIC stated it had been inside for more than a day. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed light gap in back door of the establishment. Outer openings of food establishment shall be protected against the entry of insects and rodents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Concentration of chlorine sanitizer solution at in-use mechanical dishwasher in bar area was measured at 0ppm. Chlorine sanitizer solution concentrations for food contact surfaces shall be maintained at 50-100ppm. Person in charge (PIC) primed machine, re-rain it, and attained a concentration of 50ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers of tacos with cooked pork and chicken in shallow covered pans stacked on top of each other. Tacos were cooling at 55-60F and, per PIC and labels, were prepared less than 2 hours prior to inspection. 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. Lids were removed and containers were unstacked to facilitate rapid cooling - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a package of hamburger patties being thawed in a container of still cool water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC moved container fo sink basin and continued to thaw hamburger under cold running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several different stacks of hotel pans store away wet and stored as clean. Discussed with person in charge (PIC) all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the hotel pans to properly airdry. Corrective Action: Corrected at time of inspection.