RANCHO ALEGRE, 6211 Cleveland Av, Columbus, OH 43231 - Restaurant inspection findings and violations



Business Info

Restaurant: RANCHO ALEGRE
Address: 6211 Cleveland Av, Columbus, OH 43231
Total inspections: 17
Last inspection: Sep 14, 2012
Score
(the higher the better)

95

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Mar 8, 2011 100
  • A handwashing sink or group of adjacent sinks was not provided with a waste receptacle.
  • A toilet room was not completely enclosed and/or was does not have a tight-fitting, self-closing door.
  • PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
  • Pressure measuring devices on the dish machine were not accurate or were not properly scaled..
  • The physical facilities were not maintained in good repair.
  • Working containers of food are not properly labeled.
Inspection 30 day Apr 12, 2011 90
No violation noted during this evaluation. Critical Control Point Apr 12, 2011 100
  • A toilet room was not completely enclosed and/or was does not have a tight-fitting, self-closing door.
Followup Inspection May 9, 2011 99
No violation noted during this evaluation. Complaint Inspection Aug 16, 2011 100
No violation noted during this evaluation. - Aug 18, 2011 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Fixed equipment was not properly installed.
  • Food employee was touching ready-to-eat food with bare hands.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • There is no covered receptacle in women's restroom.
  • Time/temperature controlled for safety food was improperly thawed.
Standard Inspection Sep 8, 2011 81
No violation noted during this evaluation. Critical Control Point Sep 8, 2011 100
No violation noted during this evaluation. Followup Inspection Sep 22, 2011 100
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Handwashing sink is being used for purposes other than handwashing.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Working containers of food are not properly labeled.
Standard Inspection Apr 10, 2012 94
No violation noted during this evaluation. Critical Control Point Apr 10, 2012 100
  • Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the facility.
  • Time/temperature controlled for safety food was improperly thawed.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Inspection Other May 22, 2012 93
No violation noted during this evaluation. Followup Inspection May 23, 2012 100
No violation noted during this evaluation. - May 23, 2012 100
No violation noted during this evaluation. Followup Inspection Jun 12, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
  • Food items are not protected from contamination during storage.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
Standard Inspection Sep 14, 2012 95
No violation noted during this evaluation. Critical Control Point Sep 14, 2012 100

Violation descriptions and comments

Mar 8, 2011

INSPECTED AND APPROVED TO OPERATE AS A RISK LEVEL 4 FSO,
RECEIVED PAYMENT FOR FOOD LICENSE $654, HAD APPLICATION SIGNED,
OBSERVED PROPER CITY SIGN OFF - NEW CO
WITHIN 14 DAYS: LEVEL 1 FOOD SAFETY TRAINING MUST BE COMPLETED, SOAP DISPENSORS MUST BE INSTALLED AT HAND SINKS, LIGHT SHIELDS MUST BE INSTALLED IN WALK IN, 3 COMPARTMENT SINK NEEDS TO BE PURCHASED

Apr 12, 2011

Consulted with Israel Jimenez and Abraham Marcias . This facility was just opened 4/2/11.
Discussed Menu's. Major food allergens, Employee illness log.
Provided a sign placard, posted in the front.

Apr 12, 2011

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements; Consulted with Israel Jimenez. Food safety tool box was provided.
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and

May 9, 2011

Consulted with Abraham Macias.

Aug 16, 2011

Complaint Investigation # CO0029256
During investigation observed and discussed proper holding temperatures. Rice, Beef, Chilli are all holding above 135 degrees. Cooling and reheating procedure discussed with facility. All utensils/ food contact items were clean. No further action required.
PIC- Esteban

Aug 18, 2011

FACILITY HAS CORRECTED ALL THE DRAIN LINES.
NEED TO INSTALL A HAND WASHING SINK AT THE SIDE DRINK STATION OR CHANGE THE POP MACHINE TO ONE WITH AN AUTOMATIC ICE DISPENSOR.

Sep 8, 2011

At time of follow up inspection handwash sink must be provided at beverage station.
PIC- Estaban
Updated green sign.

Sep 8, 2011

Discussed
Provided information
I. Employee Health (+) Person in charge is aware of the importance of employee health and has a policy regarding employee health situations.
II. Personnel Cleanliness (+) Personal cleanliness of the employees was acceptable. Designated areas have been correctly assigned.
III. Hand washing, Prevention of Contamination from Hands (-) Observed employee not washing hand between tasks. Employees must remove gloves and wash hands between all tasks; this will prevent contamination of foods.
IV. Person in Charge/Demonstration of Knowledge (+) Person in charge demonstrates knowledge in food protection.
V. Thawing (-) Observed chicken and beef thawing at room temperature. Please only thaw foods during the cooking process, under cool running water, and inside of refrigerator.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance as specified in the Ohio Administrative Code.
VIII. Date Marking/Time as a Public Health Control (-) Observed potentially hazardous foods held longer than 24 hours without a date mark. Please date mark and discard after seven days.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Observed RTE foods touched with bare hands. Always wear gloves when handling RTE foods.
XII. Chemical (+) No unapproved food or color additives are used. Sulfites are not applied to fresh

Sep 22, 2011

All ready to eat/time temperature controlled for safety foods are date marked when held longer than 24 hours.
Refrigerator fan cleaned, hand wsh sinks sealed to wall.
Cloths are stored in water and sanitizer concentration.
Gloves are changed and hands are cleaned between all tasks.
Observed no bare hand contact with RTE foods.
Hand sinks supplied.
SELF DISPENSING ICE MACHINE HAS BEEN PROVIDED AT POP MACHINE.
PIC- Estaban

Apr 10, 2012

PIC: Estepan
Estepan is certified ServSafe
Updated green sign.

Apr 10, 2012

PIC: Estepan
Discussed with food safety.
* Employee health policy is in place.
* Personnel cleanliness was good
*Employee eat and drink only in designated area
* Handwash sinks are located in a convenient locations- Handa are properly washed when required.
* Cooking, reheating, cooling, hot and cold holding food items were within the range of required limits.
* Practice protection from contamination.
* Ready to eat food and raw food are seperated from each other.
* All the food items are properly date mark.
NO VIOLATIONS WERE FOUND.

May 22, 2012

FIRE AT RANCHO ALEGRE RESTAURANT AT 6211 CLEVELAND AVE. NO HOT WATER DUE TO THE GAS TURNED OFF BY THE FIRE DEPT. ORDERED THEM TO REMAINED CLOSED UNTIL ORDER GIVED TO REOPEN WHEN DESIRED. FOUND A NUMBER OF LARGE CUTS OF MEAT THAWING IMPROPERLY IN THE SINK. THIS FOOD WAS DISCARDED. PHOTOS TAKEN OF THE ACTION. WILL LIST PHOTOS UNDER THE PROGRAM RECORD IN COMMENTS.

May 23, 2012

After inspecting the facility it has been found that all tyhe outstanding violations has been correcred.
HOT WATER and GAS are both running
back again.
It is approved to operate

Note: Inspected with Mike Tedrick

May 23, 2012

MEET ABDUL AT RANCHO ALEGRE - 6211 CLEVELAND AVE FOR FIRE INSPECT TO DETERMINE IF THEY CAN REOPEN. THEY WERE APPROVED TO OPEN AND OPERATE.

Jun 12, 2012

It has been corrected the outstanding violation.

Sep 14, 2012

PIC: Esteban
Esteban is certified servsafe

Updated green sign.

Sep 14, 2012

PIC: Esteban
* Esteban is certified ServSafe*
* Person in charge is familiar with food safety code
* Personel cleanliness is good
* All the handwash facilities are located in a convenient locations where the employee can easily get access to.
* cooking, reheating, cooling hot and cold food items are within the range of required temperatures
* All the food items in the walk-in cooler are properly date mark.
* All the food items are received from approved sources

The following food items obtained temp:-

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