IN THE KITCHEN: El Rancho Grande

 

Health Department Inspection Report

During a November 9th, 2017, routine, inspections, by a Putnam County Board Of Health Sanitarian, El Rancho Grande Authentic Mexican Restaurant, of 301 Great Teays Boulevard, Scott Depot, was cited for the following repeat violations:

 

El Rancho Grande – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 09-November-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

Observed violations

35 – 3-302.12 – FOOD STORAGE CONTAINERS WITH COMMON NAME OF FOOD

Observation (CORRECTED DURING INSPECTION):  Couple bulk food containers not labeled.
Correction:  

34 – 4-204.112 – TEMPERATURE MEASURING DEVICES – LOCATION, EASILY READABLE

Observation:  No thermometer in drawer refrigerator and one freezer.
Correction:  Reposition thermometer so that it is located in the warmest part of the refrigeration unit.

46 – 4-301.12 – MANUAL WAREWASHING, SINK COMPARTMENT REQUIREMENTS

Observation:  A 3 compartment sink with stoppers is not provided according to law.
Correction:  Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.

45 – 4-501.11 – GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION

Observation (REPEAT):  Oven door in poor repair. Door gasket torn on old Artic Air freezer. Couple walkin sheves rusty.
Correction:  

49 – 5-205.15 – SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED)

Observation:  3 comp sink drain dripping.
Correction:  Repair the plumbing system to conform to the LAW.

52 – 5-501.113 – COVERING RECEPTACLES

Observation:  Dumpster was open when observed. Dumpster lids missing.
Correction:  

54 – 6-303.11 – INTENSITY

Observation (REPEAT):  Few lights out above dishwasher.
Correction:  Provide appropriate lighting intensity in all work and storage areas.
Equipment temperatures
 
Food temperatures
 
Warewashing temperatures
 

El Rancho Grande – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 05-April-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.17
Corrected During Inspection: Critical Some food in walkin not date marked.
Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days.
4-501.11
Repeat Artic Air #4 in poor repair. Couple freezer door gaskets torn.
Maintain equipment in good repair.
4-903.11
Repeat Some racks and dish racks stored on floor.
Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.
5-205.15(B)
Three comp sink drain leaking.

5-501.116
Repeat Spillage around grease container.
Clean all receptacles and waste handling units used for storing refuse, recyclables and returnables so that they do not contaminate food, equipment, utensils, linens, or single service and single use articles; and are disposed of in such a way that a public health hazard or nuisance is not created.
6-303.11
Few kitchen lights out.
Provide appropriate lighting intensity in all work and storage areas.

Comments:

 

El Rancho Grande – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 28-December-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-501.11
Repeat Ice in True 3 door freezer and Artic Air #4 freezer. Artic Air #4 fan not operating. Door gaskets torn, handles missing and plastic cracking on couple freezers. Breaker not on to one refrigerator. Few hood filters not in place.

4-903.11
Dishracks stored on floor.
Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.
5-203.14
Corrected During Inspection: Critical No air gap on dishwasher prerinse hose.
Provide an air gap to preclude backflow of a solid, liquid, or gas contaminant into the water supply system
5-205.15
Water leak under 3 comp sink drainboard.
Repair the plumbing system to conform to the LAW.
5-501.113
Corrected During Inspection: Dumpster was open when observed.

5-501.116
Outside grease container covered with grease.
Clean all receptacles and waste handling units used for storing refuse, recyclables and returnables so that they do not contaminate food, equipment, utensils, linens, or single service and single use articles; and are disposed of in such a way that a public health hazard or nuisance is not created.
6-501.11
Men’s wall tile in poor repair by urinal.
Maintain the physical facilities so they are in good repair at all times.

Comments:

El Rancho Grande – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 03-October-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-304.14
Corrected During Inspection: Wiping cloth observed lying on bar.
Store wiping cloths in container of sanitizer solution when not in use.
3-501.15
Beans was being cooled improperly.
Adjust procedures or methods to assure that food is properly cooled to 41°F or below.
4-301.12
Repeat 3 compartment sink is not provided with drain plugs.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-501.11
Repeat Gaskets on multiple units are in bad repair. One Arctic air unit is not working properly, fan is broken.
Maintain equipment in good repair.
5-205.11
Corrected During Inspection: Handsink being used for wash cloth storage during inspection and is unavailable for proper handwashing.
Train food employees that handwashing sinks shall not be used for any other purpose than handwashing.
6-303.11
Repeat The light intensity in the food preparation area is less than 50 foot candles
Provide appropriate lighting intensity in all work and storage areas.

Comments:

El Rancho Grande – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Follow up
Inspection date: 05-July-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-302.11
Corrected During Inspection: Critical Raw meat was stored over ready to eat food in the walk-in.
Store ready to eat food over raw food.
4-301.12
No drain stopper in the 3 comp sink.
Provide a drain plug for each compartment of the sink.
4-501.11
Gaskets on the freezers are in bad repair and some freezers are missing the handles.
Maintain equipment in good repair.
5-501.113
Dumpster lid open.
Provide tight fitting lids or doors for all receptacles and waste handling units with food inside that store refuse, recyclables, and returnables.
6-301.11
Soap not available at food employee handwash sink.
Provide hand soap at handwashing sink to facilitate proper handwashing.
6-303.11
Many lights were out in the kitchen.
Provide appropriate lighting intensity in all work and storage areas.

 

The following violation(s) have been corrected since the last inspection.
4-703.11/HOT WATER AND CHEMICAL
The water temp is only reaching 125 F and does not turn the tape black.
Maintain dishwasher in proper working order.

Comments:

 

El Rancho Grande – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Follow up
Inspection date: 29-June-2016
Violations: A summary of the violations, found, during the inspection, are listed below:
3-302.11
Corrected During Inspection: Critical Raw meat was stored over ready to eat food in the walk-in.
Store ready to eat food over raw food.
4-301.12
No drain stopper in the 3 comp sink.
Provide a drain plug for each compartment of the sink.
4-501.11
Gaskets on the freezers are in bad repair and some freezers are missing the handles.
Maintain equipment in good repair.
4-703.11
Critical The water temp is only reaching 125 F and does not turn the tape black.
Maintain dishwasher in proper working order.
5-501.113
Dumpster lid open.
Provide tight fitting lids or doors for all receptacles and waste handling units with food inside that store refuse, recyclables, and returnables.
6-301.11
Soap not available at food employee handwash sink.
Provide hand soap at handwashing sink to facilitate proper handwashing.
6-303.11
Many lights were out in the kitchen.
Provide appropriate lighting intensity in all work and storage areas.

 

The following violation(s) have been corrected since the last inspection.
3-501.16 (Cold)/POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Cheese in the prep cooler is being cold held at 44°F.
Maintain cold potentially hazardous foods at or below 41°F

Comments:

 

El Rancho Grande – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Follow up
Inspection date: 28-June-2016
Violations: A summary of the violations, found, during the inspection, are listed below:
3-302.11
Corrected During Inspection: Critical Raw meat was stored over ready to eat food in the walk-in.
Store ready to eat food over raw food.
3-501.16 (Cold)
Critical Cheese in the prep cooler is being cold held at 44°F.
Maintain cold potentially hazardous foods at or below 41°F
4-301.12
No drain stopper in the 3 comp sink.
Provide a drain plug for each compartment of the sink.
4-501.11
Gaskets on the freezers are in bad repair and some freezers are missing the handles.
Maintain equipment in good repair.
4-703.11
Critical The water temp is only reaching 125 F and does not turn the tape black.
Maintain dishwasher in proper working order.
5-501.113
Dumpster lid open.
Provide tight fitting lids or doors for all receptacles and waste handling units with food inside that store refuse, recyclables, and returnables.
6-301.11
Soap not available at food employee handwash sink.
Provide hand soap at handwashing sink to facilitate proper handwashing.
6-303.11
Many lights were out in the kitchen.
Provide appropriate lighting intensity in all work and storage areas.

The following violation(s) have been corrected since the last inspection.

Comments:

 

El Rancho Grande – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 23-June-2016
Violations: A summary of the violations, found, during the inspection, are listed below:
3-302.11
Corrected During Inspection: Critical Repeat Raw meat was stored over ready to eat food in the walk-in.
Store ready to eat food over raw food.
3-501.16 (Cold)
Critical Cheese in the prep cooler is being cold held at 44°F.
Maintain cold potentially hazardous foods at or below 41°F
4-301.12
No drain stopper in the 3 comp sink.
Provide a drain plug for each compartment of the sink.
4-501.11
Repeat Gaskets on the freezers are in bad repair and some freezers are missing the handles.
Maintain equipment in good repair.
4-703.11
Critical The water temp is only reaching 125 F and does not turn the tape black.
Maintain dishwasher in proper working order.
5-501.113
Dumpster lid open.
Provide tight fitting lids or doors for all receptacles and waste handling units with food inside that store refuse, recyclables, and returnables.
6-301.11
Soap not available at food employee handwash sink.
Provide hand soap at handwashing sink to facilitate proper handwashing.
6-303.11
Repeat Many lights were out in the kitchen.
Provide appropriate lighting intensity in all work and storage areas.

Comments:

 

El Rancho Grande – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Follow up
Inspection date: 02-May-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-302.11
Corrected During Inspection Critical Raw beef stored next to ready to eat food and eggs stored over lettuce.

4-501.11
Gasket on freezer is in bad repair.
Maintain equipment in good repair.
6-303.11
Some lights out in the kitchen.
Provide appropriate lighting intensity in all work and storage areas.

 

The following violation(s) have been corrected since the last inspection.
5-205.15(B)*/PLUMBING SYSTEM MAINTAINED IN GOOD REPAIR
Water leaking under handsink in bar area.
Maintain plumbing in accordance with law.

Comments:

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.