Del Rancho Carniceria and Tacos - fast food service area

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Facility was unable to provide documentation that verifies employee awareness of the reportable symptoms of foodborne illness and the illnesses that would exclude/restrict them from working.

Employee Health

Clean-up of Vomiting and Diarrheal Events

2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Facility was unable to provide a written procedure for cleaning up vomit/fecal accidents.

Employee Health

Toxic substances properly identified, stored, and used; held for retail sale, properly stored

7-202.12 POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, Table behind soda machine Observed fly strip attached to the leg of a prep table. Fly strips do not indicate that they are safe for use in food establishments. Food employee stated that they had several strips up because they were experiencing an issue with flies.

Food/Color Additives and Toxic Substances

Food-contact surfaces: cleaned and sanitized

4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; 3-compartment sink Observed food employee in the process of ware-washing. Food employee states that they use chlorine sanitizer. Inspector measured sanitizer concentration with chlorine test strip. Concentration of sanitizer was 10ppm. Food employee was actively sanitizing dishes.

Protection from Contamination

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 to the right of 3-compartment sink Observed that the handwashing sink to the right of the 3-compartment sink did not have hand soap at the time of inspection.

Preventing Contamination by Hands

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handwashing sink on the left of 3-compartment sink Upon arrival at facility, inspector noted that the sink to the left of the 3-compartment sink had sanitizer buckets inside the basin of the sink.

Preventing Contamination by Hands

Warewashing facilities, installed, maintained, used, test strips

4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Facility was unable to locate chlorine test strips for sanitizer solution.

Utensils, Equipment and Vending

Proper cooling time and temperatures

3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Walk-in refrigerator Several containers of salsa with a prep date of 8/21/26 were temping above 41F. Salsas were stored in large 5-gallon containers. Facility did not have any cooling logs to show that these salsas were cooled within a 6 hour time frame. Food employee stated that these food items were prepared yesterday 8/21/2026.

Time Temperature Control for Safety Food (TCS Food)

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. Several containers of salsa, pico de gallo, rice, and cooked meat all with prep dates from 8/14/26 - 8/21/26 were temping above 41F. Salsas ranged from 42-55F. Rice - 42F. Pico de gallo - 51F. Chicharron - 43F. Jugo de Birria - 53F. At the beginning of the inspection the walk-in refrigerator was at a minimum temperature of 42.1F. After 30 minutes with several items taken out of the walk-in, walk-in was able to reach an ambient temperature of 34F.

Time Temperature Control for Safety Food (TCS Food)

Proper date marking and disposition

3-501.17 (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Walk-In Refrigeration Observed several TCS food items in the walk-in refrigeration that were past the use-by date stated on the sticker placed on the container. Additionally, date-marking was incorrect. Date-marking shall indicate a use-by date of a maximum of 7 days with the day of preparation counting as Day 1.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed facility was cooling TCS food items in large 5-gallon containers. Multiple food items were not cooling according to the time/temperature criteria under 3-501.14 (135F to 70F in 2 hours, 70F to 41F in 4 hours - a total of 6 hours).

Food Temperature Control

In-use utensils; properly stored

3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; Ice bin Observed handle of ice scoop touching ice. Scoop handle must be above the top of the ice to avoid contamination.

Proper Use of Utensils