MI RANCHITO MEXICAN RESTAURANT Inspection – August 28, 2024

High Priority 1

#7High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food,inside reach in freezer.

Intermediate 4

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed ground beef and steak inside employee hand sink.

#9Intermediate53A-01-7

Intermediate – Manager or person in charge lacking proof of food manager certification. **Warning**

Warning

#10Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

#11Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed a plate inside of a pot of cooked rice,on the cook line to dispense food.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Cook.

#3Basic08B-38-4

Basic – Food stored on floor. Bag onions and bags of salt,pinto beans and can goods on the front line.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed shrimp in the prep sink not under running water.

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#6Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Flour container not identified.

Florida Food Watch