RANCHEROS MARKET

Consumer advisory provided for raw or undercooked foods

3-603.11 (A) Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Meat case Did not observe a consumer advisory for ceviche. PIC demonstrated label, label does not have a consumer advisory listed. Shrimp in the ceviche is not heat cooked.

Consumer Advisory

Adequate handwashing sinks, properly supplied and accessible

6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Handwashing sink in meat counter area Handwashing sink at the meat counter did not have any soap available for when inspector went to wash their hands.

Preventing Contamination by Hands

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Cook line make unit, meat counter case, and back reach-in refrigerator Observed several TCS food items temping above 41F. Cook line make unit had pico de gallo at 56F and pulled meat at 54F. Back reach-in refrigerator had shredded cabbage at 44F. Meat case had several raw meat cuts at 43-50F. Meat case ambient was 43F and back reach-in refrigerator ambient was at 47.1F. PIC stated all items were placed within the last 4 hours.

Time Temperature Control for Safety Food (TCS Food)

Warewashing facilities, installed, maintained, used, test strips

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. QAT test strips expired 9/2025. PIC stated that facility uses both bleach and QAT but facility only had QAT test strips.

Utensils, Equipment and Vending

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Meat Case and back reach-in refrigerator Observed several TCS food items temping above 41F in the meat case and back reach-in refrigerator. Ambient of meat case was 43F and back reach-in was at 47.1F. Both refrigeration units are unable to maintain TCS foods at a temperature of 41F or less.

Food Temperature Control

Contamination prevented during food preparation, storage, and display

3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Walk-in and back room Observed large pots with food in the walk-in left on the floor. Additionally, observed bags of onions left on the floor in the back room.

Prevention of Food Contamination

Proper hot holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Hot case at meat counter/Tamale hot case Observed Time/Temperature Control for Safety (TCS) food items temping below 135F. Chicharron - 120F, Tamale from front row of case - 100F. According to the Person-in-Charge (PIC), the chicarrones were prepared and placed in hot case within the last two hours. PIC stated that the front rows of tamales were prepared and placed at 6:30am.

Time Temperature Control for Safety Food (TCS Food)