Inspection Results

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Facility Details
Business Name	RANCHITO MEXICAN RESTAURANT
Address	1000 GRIFFIN AV
	Enumclaw, WA 98022
Phone	360-825-5223

Inspection Type		Date	Score
.
Consultation/Education - Field		07/12/2010	N/A
.
Routine Inspection/Field Review		05/14/2010	8
	-Food workers: poor hygiene, dirty clothes, no hair restraints
	-Food contact surfaces not maintained, clean, sanitized
.
Consultation/Education - Field		12/16/2009	N/A
.
Routine Inspection/Field Review		05/13/2009	18
	-Food contact surfaces not maintained, clean, sanitized
	-Non-food contact surfaces not maintained, clean, sanitized
	-Improper labeling, signage
	-Food worker card not available or current, new food workers not trained
.
Routine Inspection/Field Review		12/08/2008	45
	-Food contact surfaces not maintained, clean, sanitized
	-Improper hot holding temperatures (< 130° F )
	-Wiping cloths improperly used, stored
	-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
	-Non-food contact surfaces not maintained, clean, sanitized
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment

Inspection violations and points

Inspections are based on regulations to eliminate risk factors for food borne disease. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create.

-Red critical violations: These are violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.

-Blue violations: These are violations related to the maintenance of the establishment and cleanliness.

35 or more red critical violation points require a re-inspection within 14 days.
90 or more red critical violation points require the establishment be closed.
120 or more total (red & blue) points also requires the establishment be closed.

Establishments are allowed to reopen when they have remedied the conditions that led to the closure, submitted a plan of correction to prevent recurrences, amd obtained a reinspection.

Click here to learn about the terms we use

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Last Updated: 11/03/2010

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