MI RANCHITO
1000 E NEW YORK AVE, VIN 4168
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchased approved sanitizer. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 44F placed in door shelving overnighted got . Operator laced interior of cold holding unit. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red salsa prepared 6 days ago not date marked . Operator updated . Corrected On-Site
Food safety inspection conducted on 4/18/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/4/2024
High Priority
1
Intermediate
4
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour container not labeled.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -operator has lemon scented bleach on truck. Operator has access to required type of bleach for sanitizing from business operating on property.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -items stored in handwashing sink. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork in reach in cooler.
- 27-02-4:Intermediate - Well water testing report/documentation is not available upon request.
Food safety inspection conducted on 10/4/2024 revealed 6 total violations (1 high priority, 4 intermediate, 1 basic).
Inspection on 7/20/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table salsa (45-56F - Cold Holding)/3 hours; operator relocated to reach in freezer. Educated operator to reduce amount . Reach in cooler Shredded cheese (47F - Cold Holding)/3 hours. Operator relocated from door to shelf. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline shredded beef (101F - Hot Holding) for two hours, operator instructed to reheat, **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
Food safety inspection conducted on 7/20/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).