How many inspections has La Ranchera # in Tamarac had?

La Ranchera # 0002 in Tamarac has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of La Ranchera # in Tamarac find?

La Ranchera # 0002 in Tamarac was most recently inspected by FDACS on September 2, 2022 (Re-Inspection Required).

Has La Ranchera # in Tamarac had any stop-sale or stop-use orders?

No, La Ranchera # 0002 in Tamarac has no stop-sale or stop-use orders on record with Florida FDACS.

La Ranchera # in Tamarac

Name: La Ranchera # 0002 in Tamarac Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 2, 2022

5231 N State Road 7, Tamarac, FL 33319

Broward County · Grocery Store < 15,000 sq ft · FDACS
Owner: Rangel Market Corp
FDACS Estab #: 356525

Overview

La Ranchera #0002 in Tamarac is a grocery store that received a re-inspection requirement on September 2, 2022 following discovery of 26 violations, all priority-level findings related to food handling and equipment sanitation. Inspector notes documented critical cross-contamination and sanitation failures: raw shell eggs stored directly above ready-to-eat items, food employees handling ready-to-eat food with soiled gloves without changing them, utensils and equipment used across multiple food types without washing or sanitizing between uses, and meat department knives left unsanitized after rinsing. Soil buildup on cooking utensils and a meat saw were also documented. Multiple violations were corrected on site during the inspection, including removal of improperly stored eggs, setup of a three-compartment sink for proper sanitization, and rewashing and sanitization of all affected equipment and utensils. A follow-up re-inspection was scheduled for approximately September 16, 2022. This is the only inspection on record for this location in the FDACS database.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

26Violations

Last inspected FDACS: September 2, 2022

La Ranchera # in Tamarac: 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.

2022 — 1 inspection

Sep 2, 2022 — Re-Inspection Required· 26 violations· Re-Inspection Required

Inspector: LENI ZUNINO

Comments: Request#5083242 Trainee present during inspection. All violations verified by primary inspector. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Food Inspector will visit about 09/16/22

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Person in charge does not comply with active managerial control with regards to food preparation, several priority violations noticed o

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Kitchen area- Observed food employee leaving kitchen area ,returning to area, handle dirty utensil, and returning to serving food without changing gloves. COS- Policy was reviewed and food employee discarded soiled gloves during inspection x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen area- Container with tomatillo sauce stored bellow raw shell eggs .COS- Tomatillo sauce was voluntarily discarded due to a cold holding violation x

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

Kitchen area- Raw shell eggs stored on shelf above ready to eat items. COS- raw shell eggs were removed during inspection x

4-602.11(A) Equipment food-contact surface or utensil not cleaned before each use with a different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and with time/temperature control for safety food; before using or storing a food temperature measuring device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) PP

Kitchen area- observed pan lid used to cover tongue, was used before with another food item without been washed, rinsed and sanitize between uses x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen area- Observed Food employee washing and rinsing utensils without sanitizing.Meat department- knives, not sanitized after rinsed. COS- 3-compartment sink were set up , and utensils , equipment and knives were rewashed, rinsed and sanitized during inspection x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Kitchen area- soil build up on spatula, thongs and utensils used to handle cooked meals. COS- All utensils were removed from service to be washed, rinsed and sanitized. Meat department- meat saw with dry build up in encasement of upper wheel .COS- Meat saw wash washed, rinsed and sanitized during inspection x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Kitchen area- Probed temperature of cut tomatoes and cut lettuce were about 57*F. COS- food items were voluntarily discarded during inspection x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Kitchen area- proved temperature of golden chicken was about 119*F, chicharron in green sauce about 68*F. inside Steam Table. COS- chicken was reheating at 165*F for15 seconds and chicharron was voluntarily discarded during inspection x Print Date: 9/2/2022 Page 2 of 6 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Kitchen area- Probed temperature of cooked tongue was about 68*F , tomatillo sauce about 69*F inside stand up cooler. COS- food items were voluntarily discarded during inspection 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

Kitchen area- cooked tongue bearing a 8/25/22 date marking when food employee stated that it was cooked day before. COS- date marking could not be determined but tongue was discarded due to a cold holding violation x

3-603.11(B) Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Kitchen area- There is an consumer advisory sign but no specific disclosure of the individual products offered such eggs prepared upon request or ceviche o

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

No written procedures for vomiting and diarrhea clean up events o

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Kitchen area- Concentration of tested chlorine sanitizing solution with wet in use wiping cloth, was too strong (220 PPM).COS- Solution was discarded and wet wiping clothing where rinsed and stored in a new sanitizing solution at the right concentration x Print Date: 9/2/2022 Page 3 of 6

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Kitchen area- Food employee washing hand in 3-compartment sink. COS- Policy was addressed and food employee washed hands in hand washing sink during inspection x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen area- Observed food employee donning gloves without washing hands before engaging in food service. COS- Food employee discarded gloves and washed hands before don clean gloves . x Print Date: 9/2/2022 Page 1 of 6 7 P Citation Description: Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P Observation: Kitchen area- Observed food employee flatten out ready to eat tortillas without wearing gloves. COSTortillas were voluntarily discarded during inspection. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen area- Quarter pan stored inside basin of hand washing- Meat department- Bag of detergent stored in basin of hand washing sink. COS- pan and detergent were removed during inspection x

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen area- tomatillo sauce been cooled and hold in 5 gallon buckets inside stand up cooler and cut tomatoes overfilled in quarter in pans inside sub station. COS- Tomatillo was voluntarily discarded due to a cod hold violation x

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Kitchen area - shrimp thawing at room temperature .COS- Shrimps were placed in Walk in cooler during isnpection x

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Kitchen area- There is a probed thermometer present but does not read from the tip o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Retail area- Packages of Maseca flour stored directly on floor. COS- Maseca were removed during inspection x

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen area- wet nesting in several inverted pans on drying rack by the 3-comparmetn sink o

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Kitchen area-Ambient thermometer of stand up cooler is in disrepair o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Retail area- Inverted milk crates used as shelving o

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

Kitchen area- Ambient temperature of stand up cooler with a broken door gasket, was about 43*F. COS-Stand up cooler was properly adjusted during inspection x

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Kitchen area- Soil build up on storing shelf, cover lids in the steam table o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Kitchen area- 3-compartment sink missing at least one drain plug o

La Ranchera # in Tamarac: Frequently Asked Questions

When was La Ranchera # in Tamarac last inspected?: La Ranchera # 0002 in Tamarac was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 2, 2022. Inspection type: Re-Inspection Required.
How many inspections has La Ranchera # in Tamarac had?: La Ranchera # 0002 in Tamarac has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of La Ranchera # in Tamarac find?: La Ranchera # 0002 in Tamarac was most recently inspected by FDACS on September 2, 2022 (Re-Inspection Required).
Has La Ranchera # in Tamarac had any stop-sale or stop-use orders?: No, La Ranchera # 0002 in Tamarac has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at La Ranchera # in Tamarac?: The most frequently cited FDACS violations at La Ranchera # 0002 in Tamarac are: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-301.15: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P.