Mi Ranchito Oaxaqueno

The inspector came back, found the problems fixed and allowed the business to reopen.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
• Food protection and cross-contamination
  • High priority: Raw animal food stored in same container as ready-to-eat food.
  • Basic: Food not stored at least 6 inches off of the floor.
• Handwashing and hygienic practices
  • Basic: Opened employee beverage container in a cold holding unit with food to be served to customers.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
• Single-service items
  • Basic: Single-service items for customer self-service not properly protected to prevent contamination.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tongues been thawed at room temperature for 7 hrs with temperature of 69°F . Beef soup cooling since Saturday with temperature of 46°F. Menudo cooling overnight with temperature of 48°F.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Carnitas, chicken, tongue thawed and no date marking .
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Birria meat kept on make table cold holding after taking out of freezer. 61°F placed in freezer Beef tongue kept thawing at room temperature for 7 hrs. with temperature of 69°F. Placed in cooler for rapid cooling .
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Cooked chicken kept in grill for 30 minutes with temperature if 90°F. Operator placed in coolet. Corrected On-Site Corrected On-Site
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Menudo(beef tripe) cooling since Saturday in tall reach in cooler with temperature if 46°F. Beef soup cooling overnight in tall reach in cooler with temperature of 48°F.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Container with 5 tongues thawing at room temperature .
• Food protection and cross-contamination
  • High priority: Raw animal food stored in same container as ready-to-eat food. Raw beef stored in same shelves as shredded cheese and cooked chicken in reach in cooler.
  • Basic: Food not stored at least 6 inches off of the floor. Water galls, onions , beans in bag, mojo .
• Handwashing and hygienic practices
  • Basic: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bootle placed inside reach in cooler Gatorades in prep tables
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
• Single-service items
  • Basic: Single-service items for customer self-service not properly protected to prevent contamination. Operator flip up side down
• Water source
  • Intermediate: No hot running water at three-compartment sink. Water with temperature of 85°F.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Cups inside hand sink located in front counter. Operator removed.
• Restrooms
  • Basic: A minimum of one bathroom facility is not available for public use. Only bathroom located in facility is clogged and not available for use. Admin Complaint Admin Complaint
  • Basic: Toilet/urinal not flushing/functioning properly. Clog toilet
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Mold like substance and water stains in celing tiles by bathroom.