Inspection Report

Business Name
El Rancho Market

Business Address
1076 N ARIZONA AVE CHANDLER AZ 85225

Permit Number
FD-08518

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/11/2023

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.>>>Observed no hot water available at the portable handwashing sink located in the outdoor cooking space. Outdoor cooking space was not actively being used at time of inspection. Person in charge (PIC) was unable to get hot water running at time of inspection. PIC states they do outdoor cooking once a day in the morning to grill chiles. Explained to PIC that there must be hot water available in all handwashing sinks located at cooking stations. PIC scheduled repair at time of inspection. Refrain from outdoor cooking until hot water is available. Re-inspection will occur in 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed cooked pork meat with date 12/7 in walk in with internal temperature of 45-49*F via probe thermometer. Ambient temperature of walk in at time of inspection was below 41*F and all other time/temperature control for safety (TCS) foods were at 41*F or below. Person in charge (PIC) was unable to confirm if food had been reheated, the last time it measured 41*F, or if cooling process had been completed properly at time of inspection. Explained to PIC that all TCS foods must remain at 41*F or below at all times except during preparation, cooking, cooling, or when time is used as a control is used. PIC discarded the food items at time of inspection.

Also observed multiple individual packaged bags of cooked nixtamal, masa for tortillas, strawberry masa for tamales, blue masa, masa with pepper for tamales with internal temperatures of 50-83*F in the reach in unit for customers. PIC states the bags of nixtamal and masa were prepared 2 hour prior to inspection. Ambient temperature of reach in unit was 45.5*F at beginning of inspection. Explained to PIC that because it is an open reach unit for customers, in order to allow maximum air flow in the air current to occur, the unit should not be overfilled with bags of cooked masa and nixtamal and bags should be allowed to properly cool down before placing in an open reach in unit for sale. PIC removed all bags and placed in walk in to cool down. Ambient temperature of unit measured at 41*F at end of inspection. Instructed PIC on not overfilling the unit and placing one single level of bags, as well as not cover the air vents with the bags.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed walk in gasket falling off the seal at time of inspection. Explained to PIC that equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Please replace gasket on walk in door by next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed racks in walk in with dried debris and accumulation at time of inspection. Food stored in the walk in is stored in appropriate pans/trays with lids, but explained to PIC the importance of maintaining non-food contact surfaces free of debris to prevent accumulation and crust. Please set up a regular cleaning schedule to allow the racks to be cleaned routinely in order to prevent any potential contamination.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.

A pattern of non-compliance for foodborne illness risk factor violation #20, 3-501.16(A)(2) and (B) has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

No County legal action will result from this inspection.

Report was emailed and confirmed received by person in charge.

El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.
Si no está seguro si su dirección de correo electrónico es correcta, puede:
• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o
• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)
Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Embargo Lbs: 15,Signer: Maria Elena Rodriguez

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.