EL RANCHO BAKERY AND RESTAURANT

Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in 3 compartment sink stored at over 200 ppm. Corrected to 100 ppm.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in 3 compartment sink stored at over 200 ppm. Corrected to 100 ppm. **Corrected On-Site** **Warning**

High Priority

Nonfood-grade bags used in direct contact with food. Raw pork and raw fish stored in grocery bags in AVANTCO reach in freezer. Food was removed from non food grade bags.

High Priority - Nonfood-grade bags used in direct contact with food. Raw pork and raw fish stored in grocery bags in AVANTCO reach in freezer. Food was removed from non food grade bags. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken stored over onions, fresh peeled garlic and mojo sauce in Victory reach in cooler in back area. Raw chicken was moved to bottom shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken stored over onions, fresh peeled garlic and mojo sauce in Victory reach in cooler in back area. Raw chicken was moved to bottom shelf. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 crates of raw shell eggs stored under prep table in kitchen. Eggs reading 87 F internal temperature. Per operator, food not prepped or portioned today. Food held in walk in cooler and moved to cook line and held for approximately 30 minutes. Food was moved back to walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 crates of raw shell eggs stored under prep table in kitchen. Eggs reading 87 F internal temperature. Per operator, food not prepped or portioned today. Food held in walk in cooler and moved to cook line and held for approximately 30 minutes. Food was moved back to walk in cooler. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in kitchen, Pork (115F - Hot Holding), per operator, food prepared approximately 1 hour ago and held in steam table. Food was removed from steam table to be reheated on stove.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in kitchen, Pork (115F - Hot Holding), per operator, food prepared approximately 1 hour ago and held in steam table. Food was removed from steam table to be reheated on stove. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for all employees expired in August 2026.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for all employees expired in August 2026. **Warning**

Intermediate

Equipment and utensils not rinsed between washing and sanitizing. Employee washing dishes in 3 compartment sink without rinse step. Discussed proper dish washing and sanitizing with employees. Sink was set up properly.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Employee washing dishes in 3 compartment sink without rinse step. Discussed proper dish washing and sanitizing with employees. Sink was set up properly. **Corrected On-Site** **Warning**

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sinks in both genders bathrooms without hot water. Hit water available at all other handwashing sinks at establishment.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sinks in both genders bathrooms without hot water. Hit water available at all other handwashing sinks at establishment. **Warning**

Intermediate

Food stored on floor. 1).Bucket of baking powder stored on floor in kitchen. Food was removed from floor. 2). To go bags of cooked food prepared for customers to pick up, stored on floor behind front counter. Bags with food were removed from floor.

Basic - Food stored on floor. 1).Bucket of baking powder stored on floor in kitchen. Food was removed from floor. 2). To go bags of cooked food prepared for customers to pick up, stored on floor behind front counter. Bags with food were removed from floor. **Corrected On-Site** **Repeat Violation** **Warning**

Basic

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer in bucket stored at 0 ppm. Corrected to 100 ppm.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer in bucket stored at 0 ppm. Corrected to 100 ppm. **Corrected On-Site** **Repeat Violation** **Warning**

Basic

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees at time of inspection.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees at time of inspection. **Repeat Violation** **Warning**

Intermediate

Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled squeeze bottle with bleach stored at front area. Bottle was labeled.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled squeeze bottle with bleach stored at front area. Bottle was labeled. **Corrected On-Site** **Warning**

Intermediate