How many health inspections has El Ranchito Antojitos Mexicanos in Lake Placid had?

El Ranchito Antojitos Mexicanos in Lake Placid has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has El Ranchito Antojitos Mexicanos in Lake Placid ever been shut down?

No, El Ranchito Antojitos Mexicanos in Lake Placid has no emergency closures on record with Florida DBPR.

How many inspections has El Ranchito Antojitos Mexicanos in Lake Placid had?

El Ranchito Antojitos Mexicanos in Lake Placid has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of El Ranchito Antojitos Mexicanos in Lake Placid find?

El Ranchito Antojitos Mexicanos in Lake Placid was most recently inspected by FDACS on April 3, 2024 (Met Inspection Requirements).

Has El Ranchito Antojitos Mexicanos in Lake Placid had any stop-sale or stop-use orders?

No, El Ranchito Antojitos Mexicanos in Lake Placid has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at El Ranchito Antojitos Mexicanos in Lake Placid?

The most frequently cited FDACS violations at El Ranchito Antojitos Mexicanos in Lake Placid are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 3-501.17(A): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) Pf.

El Ranchito Antojitos Mexicanos in Lake Placid

350 E Interlake Blvd, Lake Placid, FL 33852

Highlands County · Food Service
Owner: Barragan Cristian Marily
DBPR License: MFD3850130
FDACS Estab #: 387781

Overview

El Ranchito Antojitos Mexicanos in Lake Placid received its first inspection on April 3, 2024, with 14 violations cited, including four high-priority findings. Raw pork was stored directly adjacent to ready-to-eat hot dogs in the meat service cooler without separation or spacing; the person in charge moved the hot dogs to create adequate space during the inspection. Three bulk packages of deli luncheon meats in the meat cooler, opened on March 23, exceeded the seven-day cold-holding limit and were voluntarily discarded. A case of canned green beans was stored on a display shelf directly below toxic chemicals, and was relocated above the chemicals during the inspection. Additional violations included ready-to-eat foods in the walk-in cooler not date-marked after 24 hours of storage (corrected on site) and absence of written procedures for vomit or diarrhea event cleanup. The inspection was completed with corrections made on site.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

1FDACS Insp.

Last inspected FDACS: April 3, 2024

El Ranchito Antojitos Mexicanos in Lake Placid: Comparison to Highlands County Averages

This Facility 0 violations / inspection 0 violations per inspection

Highlands County Avg 5.62 violations / inspection 5.62 county average

This Facility 0 emergency closures 0 closures

Highlands County Avg 0.25 closures / facility 0.25 county average

El Ranchito Antojitos Mexicanos in Lake Placid: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 1 inspection

Apr 3, 2024 — Met Inspection Requirements· 14 violations· Met Requirements

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . FRANK HARTZELL, OWNER/PERSON IN CHARGE TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Meat area- packages of raw pork next to packages of ready to eat hot dogs in the meat service cooler case without either a divider or proper spacing between them. COS- person in charge moved the ready to eat hot dogs on the shelf down some to create adequate space between the raw pork packages and the ready to eat hot dogs packages. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Meat area- in store prepared food in storage containers are not date marked after being in the walk in cooler for more than 24 hours. COS- person in charge dated the containers of food with the dates that they were processed on. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Meat area- 3 bulk deli luncheon meats in the meat service cooler case opened and dated 3/23 are well past the 7 days allowed for cold holding. COS- person in charge voluntarily discarded the 3 opened bulk packages of deli meats. x Print Date: 4/3/2024 Page 1 of 4 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf Observation: Meat area- opened jug of milk and container of sour cream on the storage shelves in the walk in cooler are not date marked after being in the cooler for more than 24 hours. COS- person in charge date marked the 2 items. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

The food establishment does not have a written vomit or diarrhea event clean up procedure available. A guidance handout was given to the food establishment's management to help them write up step by step procedures for vomit and/or diarrhea event clean up.

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail area- case of canned green beans stored on display shelf below toxic chemicals. COS- food employee moved the case of green beans to display shelf above the chemicals. x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Processing/baking area- spray bottle with water in it, is not labeled. COS- person in charge labeled it "water" on the bottle.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Meat area- no paper towels provided at the hand wash sink. COS- paper towels provided at the hand wash sink.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area- various in store made and packaged food and pastries on the display table/shelves or cooler display shelves are either missing a label and some food containers with labels are missing the net weights for each food that are sold by weight. COS- food employee labeled the foods that were missing a label, net weights will be added to required food containers sold by net weight. o

2-302.11 Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf

Meat area- food employee with fingernail polish on is touching clean equipment and working with exposed food without wearing single use gloves. Instructions given to food employee, she washed hands and put on single use gloves whenever she had to work with clean food equipment or exposed food.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Meat area- food employees wearing jewelry on hands while working with exposed food/meat.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Processing/baking area- metal food scoop stored in drawer for utensils has a melted/damaged handle. COS- person in charge removed the scoop from service.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Outside area- excess non working equipment and unnecessary articles/equipment stored in the back of the building by the rear exit door.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Back area- ceiling tiles damaged and missing in the employee restroom. Meat area- wall behind the meat grinder is damaged.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Meat/processing/baking/storage areas- personal articles and/or food/drink containers stored on prep tables and shelves in the walk in cooler and the processing and storage areas with food service foods/ food equipment and/or single use articles. COS- personal food stored on shelves in the walk in cooler and meat processing area were moved to be stored in separate and designated cooler unit away from wholesome food service food and retail food products.

El Ranchito Antojitos Mexicanos in Lake Placid: Frequently Asked Questions

How many health inspections has El Ranchito Antojitos Mexicanos in Lake Placid had?: El Ranchito Antojitos Mexicanos in Lake Placid has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has El Ranchito Antojitos Mexicanos in Lake Placid ever been shut down?: No, El Ranchito Antojitos Mexicanos in Lake Placid has no emergency closures on record with Florida DBPR.
When was El Ranchito Antojitos Mexicanos in Lake Placid last inspected?: El Ranchito Antojitos Mexicanos in Lake Placid was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 3, 2024. Inspection type: Met Inspection Requirements.
How many inspections has El Ranchito Antojitos Mexicanos in Lake Placid had?: El Ranchito Antojitos Mexicanos in Lake Placid has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of El Ranchito Antojitos Mexicanos in Lake Placid find?: El Ranchito Antojitos Mexicanos in Lake Placid was most recently inspected by FDACS on April 3, 2024 (Met Inspection Requirements).
Has El Ranchito Antojitos Mexicanos in Lake Placid had any stop-sale or stop-use orders?: No, El Ranchito Antojitos Mexicanos in Lake Placid has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at El Ranchito Antojitos Mexicanos in Lake Placid?: The most frequently cited FDACS violations at El Ranchito Antojitos Mexicanos in Lake Placid are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 3-501.17(A): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) Pf.