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
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented---Observed cooked chicken mole made 11/20/2018 with white organic matter on it. Kitchen department manager discarded item since it was no longer honestly presented.
Please make sure kitchen department manager(s) are thoroughly checking all items to ensure they are safe to consume.
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 cut melon (escamochas) cold holding in a display case at the agua fresca station since yesterday with an internal temperature of 48 deg. Fahrenheit. Items were discarded. Proper cold holding temperatures are 41 deg. Fahrenheit or below.
Please check food temperatures daily to verify if coolers are working properly.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition---Observed cooked chicken tinga with a label indicating it was made 11/28/2018, item should have been discarded 12/04/2018. All ready to eat foods that require a temperature control for food safety must be used or discarded in 7 days, starting the day it was made as Day 1+6 days of use.
Please ensure kitchen department manager(s) are verifying all refrigerators and checking date marking labels on all products.
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---Observed a cold holding display case at the agua fresca station with a minimum temperature of 45 deg. Fahrenheit per the min/max thermometer. This unit contained cut melon for the escamochas. General store manager called a service tech, to repair the unit.
Please only store the strawberries and grapes in the unit, until the service tech has repaired it and is holding at 41 deg. Fahrenheit or below. Please also check temperatures daily to verify refrigerator is properly working.
A re-inspection will be conducted on Friday 12/21/2018 to verify unit is holding at 41 deg. Fahrenheit or below.
Correct Prior To Reinspection
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.
Also observed plastic wrap on the door panel of the hot holding case, please remove the plastic wrap and repair door panels if necessary to allow for a an easily clean surface.
All floors, walls and ceilings must be smooth, easily cleanable, and made of non porous material.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B),], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Inspection conducted with Inspector Badge #59 Reviewed Time as a control procedures for roasted peppers with General Store Manager. Also all Managers are scheduled to take the Certified Food Managers exam 01/2019. A re-inspection will be conducted on Friday 12/21/2018 to verify unit is holding at 41 deg. Fahrenheit or below. 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.
