El Rancho Market
Permit ID: FD-08518
Permit Type: E & D
1076 N Arizona Ave Chandler 85225
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling---- Tamales stacked in container and covered with foil dated 2/13 found in walk-in refrigerator at 51 to 53 deg F. Per person in charge tamales were placed in walk-in to cool from previous night. Employee discarded tamales. Cooling must be done from 135 to 70 deg F in the first 2 hours then 70 to 41 deg F in the following 4 hours for a total of 6 hours.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding--- Shredded lettuce, sliced tomatoes, cream, and cheese found at 52 to 54 deg F in prep cooler next to front cook top. Per employee items had just been placed from walk-in cooler around 2 pm. Employee placed items on ice and brought items down to 41 deg F. All Time/Temperature Control for Safety Food must be cold held at 41 deg F or below.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals---- Two sanitizer chlorine solution for wiping cloths in cooking area found with concentration above 200 ppm. Employee diluted solution to 50 ppm chlorine concentration. Chemical sanitizer solutions prepared on site and used on food contact surfaces must be at proper range (50 to 100 ppm for chlorine) in order to prevent possible chemical contamination.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment--- Prep cooler next to cook top in front portion of kitchen found with ambient temperature of 55 deg F with min/max thermometer. Technician was able to clean out fan and bring out temperature down to 40 deg F. Equipment for cooling and heating food, and holding cold and hot food must be sufficient in number and capacity in order to provide proper food temperatures (41 deg F or below for cold holding).
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Reviewed food borne illnesses and symptoms for continued training. Discussed proper chemical concentrations and cold holding temperatures. Provided handwashing stickers. Also, reviewed proper cooling methods.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
