MI RANCHO #2

Proper cold holding temperatures — Inspector Note: Observed whole milk, queso fresca, and liquid eggs cold holding above 41F in sliding door cooler in main kitchen. Observed house made red and green salsa cold holding above 41F in beverage cooler in to-go area. CA: All TCS items shall be kept at 41F or below when cold holding. COS: All items discarded.

Food separated and protected — Inspector Note: Observed raw chirizo above cheese and sour cream in the glass reach in cooler in the main kitchen; and raw pork stored above cooked tilapia in the reach in cooler in the main kitchen. CA: Food shall be protected from cross contamination by separating raw proteins from ready to eat foods; and raw animal proteins based on the minimum required cook temperature. COS: Raw chirizo placed on the shelf below the dairy products and raw pork placed on the same shell but below the cooked tilapia.

Thermometers provided and accurate — Inspector Note: Facility has not thermometer to check food temperatures. CA: Food temperature measuring device required. REQUIRED WITHIN 10 DAYS

Thermometers provided and accurate — Inspector Note: No thermometer observed in the front food service, drive through window area, reach in and glass reach in coolers, and main kitchen walkin cooler. CA: Temperature measuring device for ambient air measurement required in the warmest part of the cooler. CORRECTION REQUIRED WITHIN 10 DAYS

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed seven knives where the blades are chipped in the main kitchen held on a magnetic strip. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. DISCARDED

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal food in ziplock backs stored on top of avacados inside of the prep top cooler in the main kitchen; ziplock bag of employee food stored on tip of container of ground beef in the reach in cooler of main kitchen, ziplock bag of employee's white rice stored amongst customer food in the main kitchen's glass reach in cooler. CA: Employee food must be stored away from food used to serve customers. COS: All employee foods placed on the top shelf in the reach in cooler of the main kitchen.

Food separated and protected — Inspector Note: Observed raw chirizo in a container with zip locked bags of cooked beef and cooked pork in the reach in cooler in main; raw bacon stored above cooked chick peas and milk in glass reach in main kitchen; raw chicken above cooked pork in walk in cooler main kitchen. CA: Raw proteins must be stored below ready to eat foods. COS: Raw bacon, raw chicken, and raw chirizo were all placed on the bottom shelves in their respective coolers.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed counter top can opener with food stuck on blade; 2 cutting boards with food build up in slits. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CUTTING BOARDS REPAIRED OR REPLACED WITHIN 10 DAYS.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed no disclosure on the menu identifying oysters that may be served raw. Advisory reminder is written in pencil. Not all menus have an advisory. CA: Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote. Minimum 8 point font in all caps. CORRECTION REQUIRED WITHIN 10 DAYS.

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature violation in the walkin cooler, glass reachin cooler, prep top unit all in the main kitchen; reachin cooler in front food service drive through area. COS: tilapia in prep top cooled to 41F@12:40PM thawed at about 9:30AM; lettuce in prep top discarded; mozz. cheese 37F @ 4:15 in glass reach in; all other out of temperature TCS foods discarded.

Proper cooling time and temperature — Inspector Note: Observed lettuce on the counter in the main kitchen cooling at an increased rate in temperature; peppers cooling at a rate that may not reach 70F within 2 hours. CA: 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: peppers 85F@ 1:45pm, 52F @4:15 pm--lettuce 51F@1:45PM, 40F@4:15