El Ranchitos, 500 E. Main, BROWNSVILLE, TN 38012 - inspection findings and violations



Business Info

Name: EL RANCHITOS
Address: 500 E. MAIN, BROWNSVILLE, TN 38012
Total inspections: 13
Last inspection: 11/18/2015
Score
94

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Inspection findings

Inspection date

Type

Score

  • Food properly labeled
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
11/18/2015Follow-up (Food)94
  • Critical: Food in good condition, safe, and unadulterated
  • Critical: Food separated and protected
  • Critical: Toxic substances properly identified, stored, used
  • Food properly labeled
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
11/18/2015Complete (Food)80
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Management and food employee awareness (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
  • Personal cleanliness
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
04/29/2015Follow-up (Food)89
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Management and food employee awareness (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
  • Personal cleanliness
  • In-use utensils
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
04/29/2015Complete (Food)84
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/18/2014Follow-up (Food)92
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records
  • Critical: Consumer advisory provided for raw and undercooked food
  • Pasteurized foods used (repeated violation)
  • Critical: Proper use of restriction and exclusion (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/11/2014Complete (Food)82
  • Critical: Proper date marking and disposition (repeated violation)
  • Approved thawing methods used
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Hands clean and properly washed
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
05/08/2014Follow-up (Food)92
  • Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Proper use of restriction and exclusion
  • Approved thawing methods used
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Hands clean and properly washed
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
05/08/2014Complete (Food)82
  • Critical: Food received at proper temperature (repeated violation)
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Critical: Food additives: approved and properly used
  • Contamination prevented during food prep, strg, and dsply
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
11/20/2013Complete (Food)92
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Personal cleanliness
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
  • Critical: Food obtained from approved source (repeated violation)
10/24/2013Follow-up (Food)87
  • Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Proper cold holding temperatures
  • Critical: Proper date marking and disposition
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Variance obtained for specialized processing methods
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Personal cleanliness
  • In-use utensils
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
  • Critical: Food obtained from approved source
10/09/2013Complete (Food)63
  • Critical: Food received at proper temperature
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Consumer advisory provided for raw and undercooked food
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Washing fruits and vegetables
  • Critical: Handwashing sinks proplery supplied and accessible
04/18/2013Follow-up (Food)87
  • Critical: Food received at proper temperature
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Consumer advisory provided for raw and undercooked food
  • Proper cooling methds used
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Washing fruits and vegetables
  • Critical: Handwashing sinks proplery supplied and accessible
04/18/2013Complete (Food)78

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