EL RANCHITO FOOD MARKET

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Sewage or wastewater not disposed of properly — backups can contaminate the whole kitchen.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Water not safe, or hot (100°F) and cold water not available under pressure.

Garbage overflowing or uncovered, or the premises not maintained.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

Other conditions related to sanitary and safe operation.

Other conditions related to sanitary and safe operation.

Other conditions related to sanitary and safe operation.

Missing or expired food manager certification, or employee food-safety training not documented.

Other conditions related to sanitary and safe operation.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Missing or expired food manager certification, or employee food-safety training not documented.

Other conditions related to sanitary and safe operation.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Clean equipment and utensils stored improperly or not air-dried.

Other conditions related to sanitary and safe operation.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Missing or expired food manager certification, or employee food-safety training not documented.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Other conditions related to sanitary and safe operation.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Restrooms not clean, stocked, or maintained as required.

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.