MI RANCHITO, 14480 7TH ST, Victorville, CA - Restaurant inspection findings and violations



Business Info

Name: MI RANCHITO
Type: Public Eating Pl (60-99 Seats)
Address: 14480 7TH ST, Victorville, CA 92392
County: San Bernardino
Total inspections: 5
Last inspection: 10/15/10
Score
94

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Inspection findings

Inspection Date

Type

Score

  • Adequate ventilation and lighting
    1
    Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
  • VC & D
    Operator has voluntarily consented to the condemnation and destruction of food as said material being unfit for human consumption or otherwise in violation of California Health and Safety Code, Division 104, Part 5, Chapter 1 through 8, the disposition of which is provided for by Chapter 8, Article 3, Section 111895.

    I (We) hereby voluntarily agree to the condemnation and destruction of the following material(s) listed in violation number 52. By signing this Offical Inspection Report (OIR), I (We) hereby release the County of San Bernardino and its agent from any and all liability.
    Approximately 40 lbs menudo.
  • Nonfood-contact surfaces clean (-1 point)
    All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
    Observed grease and residue build up underneath grill. Clean and maintain.
  • Proper cooling methods (-4 points)
    All potentially hazardous food shall be RAPIDLY cooled from 135F to 70F, within 2 hours, and then from 70F to 41 F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers
    separating food into smaller portions


  • Post inspection comments:
    Will return within 7 days to ensure cooling violation has been corrected.

    Any questions, call Jessica Ballesteros at 760-995-8154.

    A grade card left.
10/15/10Re-score Grade Inspection94
  • Food in good condition, safe and unadulterated (-2 points)
    All food shall be manufactured, produces, prepared, compounded, packed, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
    Observed a 6 lb can of Chile Chipotle dented at the seam on the shelf in the dry storage. Ensure all cans are inspected prior to storage and any cans dented at the seams are not used for food prep. Corrected on site. See VC&D.
  • VC & D
    Operator has voluntarily consented to the condemnation and destruction of food as said material being unfit for human consumption or otherwise in violation of California Health and Safety Code, Division 104, Part 5, Chapter 1 through 8, the disposition of which is provided for by Chapter 8, Article 3, Section 111895.

    I (We) hereby voluntarily agree to the condemnation and destruction of the following material(s) listed in violation number 52. By signing this Offical Inspection Report (OIR), I (We) hereby release the County of San Bernardino and its agent from any and all liability.
    2 8-inch pans of beans.

    6-lb can of Chile Chipotle.

  • Equipment/Utensils - approved
    g
    Non-critical Violation
  • Food Worker Certification (-2 points)
    All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
    Provide 1 missing food handler card.
  • Proper cooling methods (-4 points)
    All potentially hazardous food shall be RAPIDLY cooled from 135F to 70F, within 2 hours, and then from 70F to 41 F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers
    separating food into smaller portions
  • Food storage
    1
    Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"" above the floor on approved shelving in an approved location to prevent possible contamination. (114047, 114049, 114051, 114053, 114055, 114067(h), 14069 (b))
  • Food properly labeled & honestly presented (-1 point)
    Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1) Bulk food available for consumer self-service must have an information label, sign, and/or other method of notification that includes the label information. (114089) Prepackaged food must bear a label that complies with the labeling requirements as prescribed by the Sherman Food, Drug and Cosmetic Law. (114089 and 114089(a))
    Restaurants must provide a brochure placed at the point of sale that includes at least calories, sodium, saturated fat, and carbohydrates information per menu item. For sit-down restaurants, the information must be provided at the table. Drive-thrus are required to have the brochures available upon request and have a notice of the availability at the point of sale. (114094)
    Observed several bulk containers near spice storage without labels. Label bulk containers with common name of food.
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed wiping cloths on the counter. Store all wiping cloths in sanitizer buckets when not in use.
  • Garbage and refuse properly disposed
    1
    All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
  • Toxic substances properly identified, stored, used (-1 point)
    All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2) An insecticide, rodenticide, or other pesticide must be used in accordance with the manufacturer's instructions.
    Observed unlabeled spray bottle containing degreaser. Ensure all chemicals are properly labeled.

    Observed household product used for vermin. Ensure to use only restaurant approved chemicals.

  • Premises
    Non-critical Violation
    1


  • Post inspection comments:
    B grade left.
10/6/10Inspection - Routine85
No violation noted during this evaluation.

Post inspection comments:
This facility is closed due to leaks in the ceiling onto the steam table and in the walk-in cooler. Ensure leaks are repaired before facility can re-open. Do not open until written approval is given from this department. Call 760-243-3773 to reopen.

A third inspection to this facility concerning the items in this report will be billed at an hourly rate of $99.00.

This facility uses oil that is Zero Trans-Fat. Ensure all oils used are Zero Trans Fat and keep the label as evidence.

B grade card left.
1/21/10Inspection - Routine81
No violation noted during this evaluation.

Post inspection comments:
Note: Photo copies of Food Worker Cards are no longer accepted. Originals must be present at the facility.

Ensure last inspection report is present at the facility.

Observed excessive produce and boxes on the ground around the trash enclosure. Ensure trash is placed in the dumpster and that the area is routinely cleaned.

Will return in 1 week to check hot water for restroom hand sinks.

A grade card left.
4/10/09Inspection - Routine90
No violation noted during this evaluation.

Post inspection comments:
Note:Observed 1 sanitizer bucket stored under steam table is exposed to high heat. Ensure sanitizer levels are checked at least every hour if not more frequent so that saniter levels do not drop below the 100ppm chlorine level allowed.

Photo copies of Food Worker Cards are no longer being accepted. Original cards must be present at facility.

Sanitizer handout left.

A grade card left.

Angelica's cell (661) 305-0395 (owner's daughter) for more information.
11/26/08Inspection - Routine90

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