MI RANCHERITA TAQUERIA BAKERY

1. Heavy grime on the handle of the microwave. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime on hinge of the hood of the 2 door prep cooler. [Corrective Action] Thoroughly clean and maintain clean. 3. Heavy grime on the door handle of the walk-in freezer. [Corrective Action] Thoroughly clean and maintain clean.

Facility lack manager's Food Safety Certificate. [Corrective Action] Obtain manager's Food Safety Certificate.

1. Lack of filters in the exhaust hood at the deep fryer. [Corrective Action] Install deep fryer. 2. The exhaust hood at the deep fryer is an old design and only half of the deep fryer is under the hood. [Corrective Action] Cooking equipment shall be fully under the hood with 6 inches overhang.

1. Heavy grime on the floor located at the following areas: walk-in cooler, walk-in freezer, water heater, beverage dispenser, cookline, and the tortilla prep table. [Corrective Action] Throughly clean and maintain clean. 2. The ceiling panels in the kitchen were observed brown due to deep fryer outside of exhaust hood. [Corrective Action] Maintain ceilings clean.

Potentially Hazardous Foods in the 2 door prep cooler were measured at 61 degrees Fahrenheit. [Corrective Action] Ensure refrigeration is able to maintain properly cold holding temperature of 41 degrees Fahrenheit or below.

Toilet paper observed not stored in the toilet paper dispenser. [Corrective Action] Ensure toilet paper is dispensed from the toilet paper dispenser.

Raw shell eggs, potatoes, and cheese in the 2 door prep cooler were measured at 61 degrees Fahrenheit. Per operator, the items were in the cooler no longer than 2 hours. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit. [Suitable Alternative] Raw shell eggs, cheese and potatoes were re-located into the walk-in cooler.

Multiple items in the 2 door prep cooler were measured at 49 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Buckets of marinated meat observed thawing at room temperature. [Corrective Action] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Rubber seals on the doors of the 2 door prep cooler observed in disrepair. [Corrective Action] Replace the rubber seals.

1. Excessive grime accumulation on the floor at the following areas: under the hot water heater, under the horchata dispenser, under the meat slicer, under the 2 door prep cooler, in the walk-in cooler and in the walk-in freezer. [Corrective Action] Thoroughly clean the floors and maintain clean. 2. Wall observed deteriorated at the drying rack. [Corrective Action] Repair the wall. 3. Walls in multiple areas of the kitchen observed with food splatter. [Corrective Action] Thoroughly clean and maintain clean.

1. Grime accumulation on the knobs of the handwash sink in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy grime accumulation on the shelvings in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.

Lack of Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Exhaust hood filters above the deep fryer and the flat top grill observed missing. [Corrective Action] Install the filters.

Fruit flies were observed in the kitchen area and mainly in the dry storage area. [Corrective Action] A food facility shall be free of pest.