MI RANCHO #1

3 findings recorded on Aug 19, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed ice machine in the waitress area with black mold accumulated on the ice chute door inside. CA: Food contact surfaces must be maintained clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed ice machine in the waitress area with black mold accumulated on the ice chute door inside. CA: Food contact surfaces must be maintained clean to sight and touch. CLEAN WITHIN 10 DAYS New Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Repeat violationItem 5-2 ↗

   Raw-food consumer advisory

   Observer consumer advisory on the menu that does not disclose steak, shrimp, oysters, and fish may be served raw or undercooked. Asterisks not beside the undercooked food.

   Inspector’s full note

   Inspection item: Consumer advisory provided for raw and undercooked foods

   Code 511-6-1-.04(7)(e)

   Observer consumer advisory on the menu that does not disclose steak, shrimp, oysters, and fish may be served raw or undercooked. Asterisks not beside the undercooked food. CA: Disclosure must provide a statement identifying that items "may be served raw or undercooked." CORRECT WITHIN 10 DAYS; send a copy for approval first. CA: Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Repeat Violation.

   Official report · Item 5-2 ↗

   Correction status not recorded

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed Tomato Sauce, individual Salsa, Green Salsa, and Cabbage/Carrott mix cold holding above 41F in reach in cooler front food service area. Observed Shrimp, Mojares Fish, and Swai fish cold holding above 41F in reach in cooler in main kitchen area.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed Tomato Sauce, individual Salsa, Green Salsa, and Cabbage/Carrott mix cold holding above 41F in reach in cooler front food service area. Observed Shrimp, Mojares Fish, and Swai fish cold holding above 41F in reach in cooler in main kitchen area. Observed eggs and queso above 41F in the main kitchen prep top cooler. CA: Cold potentially hazardous food shall be maintained at 41F or below. COS: Food discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.