MI RANCHO RESTAURANT
FAILFriday, March 5, 2021 at 5:44 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Observed beef stew (97F) and beans (115F) place on a counter in ambient temperature. PIC stated it had been out for 30 minutes and placed it in refrigerator units. Cool properly using one of the approved cooling methods. Monitor time and temperature for compliance.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Observed employee washing cutting board and knife at the prep sink installed at lawer level. Discontinue using lower level for warewashing or food prep. Perform proper warewashing at three bay sink.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Retrain staff with regard to proper cooling and warewashing.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths stored soiled on counters. Store properly in sanitizer solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.14-C
Food Preparation (C)
Observed pork belly at lower level tray being cut. Ceiling is exposed to wires (not covered) and area is not permited for food prep. Discontinue use for food prep the lower level. Observed raw chicken placed in sanitizing bay of three bay sink while soiled dishes were stored in washing bay. Discontinue.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.