LOS RANCHEROS MEXICAN GRILL health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the walls and floor drains throughout the facility.

7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles./// Tums stored above prep table./// COS PIC removed Tums.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drinks, vape, and food stored on prep table and shelving in RI cooler with other food items for the business.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).///No CFSM.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.///No soap at main handwashing sink.///COS PIC provided soap.

Provide a drain plug for the dumpster.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris and grease on the floor and walls.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Heavy accumulation of grease on the ceiling, wall and cords behind grill.

ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.///No CFSM.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Using saran wrap and cardboard as a shelf liner.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Accumulation of grease on hood vent filters.

Provide food grade containers for storing all foods.///Reheating rice in t-shirt bag. Hot dog buns stored in t-shirt bag.///COS PIC items voluntarily discarded.

7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles.///Vitamins, Rolaids, and Pepto stored on shelf above the prep table.///COS PIC removed items. 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).///Toxic spray bottles not labeled.///COS PIC labeled bottles. 7-202.12 Use only pesticides labeled for use in a food establishment.///Roach spray///COS PIC voluntarily discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Heavy accumulation of grease under the grill. Pink residue on the baffle of ice machine.

(A) Use shallow pans that facilitate heat transfer when cooling food.///All items in WI cooler: cooked chicken at 48F degrees and cooked beef at 105-117F degrees.///COS PIC voluntarily discarded chicken and cooked beef was placed in smaller containers in the RI freezer.