Rancho Viejo Mexican Restaurant (Health Operation# 772055) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 21, 2018.
| NYS Health Operation ID | 772055 |
| Operation Name | Rancho Viejo Mexican Restaurant |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
12 Ellicott Street Batavia NY 14020 |
| Municipality | BATAVIA |
| County | GENESEE |
| Permitted Corporation Name | Rancho Viejo Mexican Restaurant LLC |
| Permitted Operator Name | Samuel Leon |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Genesee County |
| NYSDOH Gazetteer | 180100 |
| Date: 2018-12-06 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection telephone call following 11/21/18 re-inspection. As per telephone conversation with manager; the mold on the inside back wall of cabinet located at the rear fountain drink dispensing area has been cleaned. A plumber serviced the fountain drink dispenser to address the water leak. Manager states no leaks have occurred since the fountain drink dispenser was serviced. 1. | ||
| Date: 2018-11-21 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Second re-inspection conducted following initial inspection on 10/5/18 and first re-inspection on 11/1/18. Accurate 0-220 degree F metal stem thermometer available at the facility. As per interview with cook; ice baths and shallow pans are used to rapidly cool the queso. Queso found stored in the walk-in cooler measuring 43 degrees F at time of inspection. Cook states the queso was prepared this morning and an ice bath was used to rapidly cool it. Sanitizing solution used for cleaning food preparation surfaces located at the bar and in the kitchen measuring 200 ppm when tested with chemical test strips. Floor drain with no cover located in the rear dish washing area adequately draining. As per interview with manager; a new cover for the floor drain has been ordered and will be affixed to the drain. No flies observed near that three bay sink located at the bar at time of inspection. As per interview with waitress; the bar floor and preparation surfaces are being cleaned regularly to prevent insects. A second door sweep has been attached to the exterior of the rear exit door located in the dishwashing area of the kitchen. Spray foam is also used to fill any additional gaps on the door and an interior door handle is affixed to the door. Discussed frequent hand washing and glove use with manager and food workers at time of inspection. Owner or manager shall contact this Department regarding outstanding violation within one week of re-inspection. 2 |
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| Date: 2018-11-01 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 14A: Insects, rodents present Item 8B: In use food dispensing utensils improperly stored Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 11D: Non food contact surfaces of equipment not clean Comments: Re-inspection conducted following inspection on 10/5/18. Discussed approved methods to cool potentially hazardous food items such as utilizing shallow pans and/or an ice wand. Discussed the cooling curve requirements with owner and cook at time of inspection. Owner states all outstanding violations will be corrected within 14 days of inspection; Owner shall contact this Department if additional time is needed. Re-inspection required. Inspectors present: L. Carney and J. Zaremski. 2.5 |
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| Date: 2018-10-05 | Type: Inspection |
Violations:
3 critical,
14 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 14A: Insects, rodents present Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11D: Non food contact surfaces of equipment not clean Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8B: In use food dispensing utensils improperly stored Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed approved cook, cool, reheat method with Cook, Manager, and Food Workers at time of inspection. Discussed required minimum cooking temperature, hot hold temperature , and cold hold temperature with Cook at time of inspection. Provided cook-cool-reheat brochure at time of inspection. Re-inspection required in 14 days of inspection. Inspectors present: L. Carney and J. Zaremski. 3 |
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| Date: 2018-02-02 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Per line cook, items at steam table are heated on stove to 165F prior to being hot-held at 140F. Discussed proper wash-rinse-sanitize procedures, glove use, and proper cooling and cold/hot-holding methods with manager Juan Pozotempa. 2 |
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| Date: 2017-10-12 | Type: Inspection |
Violations:
1 critical,
13 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Rancho Viejo Mex Restaurant LeRoy | Rancho Viejo Mexican Restaurant LLC | 127 West Main Street, Leroy, NY 14482 | 2016-04-19 |
| Street Address | 12 ELLICOTT STREET |
| City | Batavia |
| State | NY |
| Zip | 14020 |
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|---|---|---|---|
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).