RANCHITO MEXICAN/SALVADORIAN FOOD

Lack of sneeze guard for countertop salsa bar cooler. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Observed a double burner crepe maker. PIC stated it's for personal use and will remove it. [CA] Ensure any new equipment is approved by the Department prior to installation/use.

Observed potentially hazardous food that measured in the temperature danger zone located on a food prep surface (cheese filling 66F) and in the counter top salsa bar (salsa 66F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Also, minimize the amount of time PHFs are out for preparation. Return to refrigeration if not actively preparing the food. [COS] PIC had staff put the cheese filling into the walk-in cooler. PIC had staff replace all the salsa and will use time control until the unit can be repaired.

One handwash sink had an empty container and an apron in the basin. [CA] Keep handwash stations clear and easily accessible at all times.

Observed one table top deep fryer that was added to the facility. The fryer is located under the hood. [CA] Submit single piece of equipment application to Plan Check by 12/1/24 or remove the deep fryer from the facility.

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold (sliced tomatoes 49F and diced tomato salsa 44F). Per staff, the PHFs were recently prepped and put into the unit about one hour prior. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Cool PHFs back down to 41F or below PRIOR to putting into food prep cold hold unit.