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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.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling---Observed a large pot of chicken stock in the walk in fridge with an internal temperature of 48 deg. F. Food handling employee stated item was from yesterday afternoon/evening. It is now Tuesday 09/11 10 am, more than 6 hours have passed and item never reached 41 deg. F. Chicken stock was discarded for improper cooling methods. Please consider buying large ice wands to use during the cooling process to ensure food meets all critical temperature points during the cooling process.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding---Observed fried pork rinds with meat (chicharron de pella) in a hot case made about an hour before time of inspection, with an internal temperature of 113-130 deg. F. Chicharron de pella was re-heated to above 170 deg. F. It was noted that one of the light bulbs in the hot case was loosely attached, and several pieces of chicharron were away from the heat source thus causing an improper hot holding temperature. Spoke with food handling employee about the importance of hot holding, and how to obtain proper hot holding temperatures.
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---Observed freshly shredded lettuce in a prep cooler on the top portion with a cold holding temperature of 76 deg. F. Food handling employee stated item was just shredded and placed inside unit. Spoke with Manager and Food handling employee about the importance of cooling before placing on the top portion of a prep table. Shredded lettuce was moved to the walk in cooler. Please train food handling employees about proper cooling methods to obtain better cold holding temperatures.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed a hole above the kitchen 3-comp sink where the old faucet was located and noticed the floors throughout the bakery/kitchen/tortilleria are no longer smooth (especially near the bakery 3-comp sink cleaning area). Please begin the process of re-doing all the floors to avoid long term issues with cleaning and maintenance of the establishment. All floors, walls and ceilings must be smooth, easily cleanable, and made of non porous material. The faucet handles at the agua fresca station need to be repaired. Please correct this before your next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Inspection conducted with RS 781 Spoke with the General Store Manager about the following: Date marking requirements, cleaning frequencies, and verification methods. Manager's certified food manager's certificate has expired but has signed up along with 4 other staff members to obtain their Certified Food Manager's certificate. No County legal action will result from this inspection.


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.


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