Aranda's Mexican Restaurant

Year by year

Inspections

1. Mar 24, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no current certified food protection manager for the establishment. Certificate posted expired 2/10/2025.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Several containers of green taco sauce cooling on shelf at ambient temperature. Sauces were around 100F. when checked with thermometer.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     CROSS CONTAMINATION

     Three packages of raw fish stored over RTE foods such as cooked beans in the walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     FOOD - THAWING

     Bag of beef strips improperly thawed at ambient temperature.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee hand wash sink at the bar.

     Correction: Provide hand soap at hand sink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at hand sink near chip bin nor at hand sink at bar for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at hand sink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice Repeat

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. chlorine) is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Carnitas stored next to grill at ambient temperature at 72F. Kitchen employee said they were initially reheated around 10:15am this morning.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored on prep surfaces.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. May 31, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Drip tray inside ice machine is visibly soiled with mold.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Cook handling raw meat with single-use gloves touched cooked RTE food while wearing gloves.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsinks in prep area and bar had cleaning buckets and were not accessible.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for chlorine is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

3. Nov 25, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

4. Apr 3, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

5. Dec 28, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

6. Nov 3, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

7. May 27, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jan 22, 2015 Re-Inspection · No Reinspection Required

   No violations cited.

9. Dec 29, 2014 Routine Inspection · Reinspection Required

   No violations cited.

10. Jan 30, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

11. Jan 27, 2014 Routine Inspection · Reinspection Required

    No violations cited.

12. Feb 12, 2013 Routine Inspection · No Reinspection Required

    No violations cited.