EL RANCHERO #1

Food properly labeled; original container — Inspector Note: Observed food stored in reused sour cream containers without a name identifier. Observed containers of sauces (sour cream, salsa, guacamole) in clear containers without name labels. All items are stored in the reach in cooler of the main kitchen. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CORRECT WITHIN 10 DAYS

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee phones stored beside the microwave above lettuce on the prep table in the main kitchen. Observed employee food in the walkin cooler directly on top of a box containing cheese. CA: Designated area required for storage of employees items. 10 DAY CORRECTION REQUIRED

Food stored covered — Inspector Note: Observed food in the main kitchen ice bath on counters(shredded cheese, lettuce, pico, salsa, sour cream, guac., onions, and tomatoes), counters, (chips, bowls, and tacos)and walkin cooler(beans, queso, ground beef, shredded beef, rice, pork, and beef covered biscuit); front food service counter(salsa) stored uncovered. Observed two trays of flour and seasoning container in the dry storage room uncovered. CA: Food must be stored covered Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: All foods covered.

Hands clean and properly washed — Inspector Note: Dishwasher did not wash his hands after touching dirty dishes, before touch clean dishes. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: PIC instructed dishwasher on when to wash hands and dishes washing hands washed.

Food stored covered — Inspector Note: Observed food in the main kitchen steam table(ground beef, rice, refried beans, and chicken), reach in cooler(peppers salsa, beef, peppers, and mushroom), ice bath on counters(shredded cheese, lettuce, pico, salsa, sour cream, guac., onions, and tomatoes), counters, (chips, bowls, and tacos)and walkin cooler(beans, salsa, rice, pork, and beef); front food service counter(salsa) and reachin(queso) with foods stored uncovered. CA: Food must be stored covered Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: All foods covered.

Proper cold holding temperatures — Inspector Note: Observed cold hold temperature violations in front food service and main kitchen reachin coolers and ice baths. CA: TCS cold held foods must be maintained at 41F or below. COS: Queso and lettuce discarded from reach in. Queso in waitress station reach in discarded. Ice bath main kitchen shredded cheese discarded and 3PM discard placed on other items.