A box of moldy green peppers was observed under the meat cutting table in the meat department. Raw meats were stored over cooked meats in the walk-in cooler. On container of green salas and one container of red salsa were stored on the preparation table in the kitchen preparation area at 48°F. The following items were above 41°F stored in the kitchen cold-top cooler: sliced tomatoes were 51°F, shredded cheese was 52°F, and shredded lettuce was 51°F. The hand sink in Hugos Bakery was not accessible for use due to a baby stroller being placed in front of the hand sink. The hand sink by Cafe 365 was not accessible for use due to a tray being placed over the basin of the hand sink. Paper towels were not present at the hand sink in Hugos Bakery and the hand sink in the bakery area in the kitchen. Live and dead cockroaches were observed in the storage area by the meat department. Rodent droppings were observed by the chest freezers in the meat department storage area. Rodent droppings were observed in the back bakery area. A dead cockroach was observed behind the kitchen reach-in freezer. A container of window cleaner was stored above pork grease and next to lard in the meat department. Hydrogen peroxide was stored next to onion salt on the bottom shelf of the meat department preparation table.
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