LOS RANCHOS CORAL GABLES Inspection – August 2, 2024

High Priority 1

#7High Priority12A-10-4

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook at cook line removing sweat from the face and back to work without hand washing.

Intermediate 4

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Hand sink located at cook line.

#9Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. Chef no has or use probe thermometer to check temperature.

#10Intermediate14-14-4

Intermediate – Nonfood-grade basting brush used in food.

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a two containers with rice, sauces prepared more than 24 hours without labels.

Basic 6

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Cook line.

#2Basic24-06-4

Basic – Clean utensils or equipment stored in dirty drawer or rack. Utensils and rack soiled. Manager sent utensils for cleaning. **Corrected On-Site**

Corrected On-Site

#3Basic21-05-5

Basic – Cloth used as a food-contact surface. Observed at drawers at cook line. Manager removed towels. **Corrected On-Site**

Corrected On-Site

#4Basic10-12-5

Basic – In-use ice scoop stored on soiled surface between uses.

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#6Basic08B-54-4

Basic – Uncovered food stored near sink exposed to splash. Observed at front bar hand sink to close to ice bin exposed to splash.

Florida Food Watch