The Ranch Saloon

Year by year

Inspections

1. Jan 15, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling toast with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Squeeze bottles for butter and water at the grill are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonia in the three compartment sink tested at 100 - 150 ppm. Per label on Steramine bottle, the effective range is 200-400 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Cutting boards not being sanitized - foodworker explained the cleaning process for the large cuttting boards on the top and front of coolers - washing and rinsing but no sanitize step.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored - wiping cloth was not immersed in solution.

     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. Aug 13, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Rack for pizza over is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Everest single door upright freezer is not working properly. Products are not frozen solid; temps were 29-32F. Owner called a service tech during the inspection who will arrive in the afternoon.

     Correction: Maintain equipment in good repair, call a service technician to troubleshoot the freezer.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen is not accessible. Due to limited space in kitchen, a temporary countertop surface was placed over the handsink basin and equipment placed on top of the temporary countertop. From there, the foodworker was observed washing hands in the three compartment sink which is not allowed (can only be used for warewashing).

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

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

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar dish machine is at 10 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     To-go containers improperly stored in the mop sink closet with chemicals. These items were in sealed plastic bags however should be stored separately from chemicals at all times.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator not following guidelines for using time as a public health control - per discussion, eggs were put back into cooler at the end of 4 hours instead of discarded.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Sep 15, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling toast with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     1) diced tomatoes being cold held in walk in cooler (dated 9/3) and 2) diced chicken being cold held in two door Hoshizaki prep cooler (dated 9/2) has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION DURING PREP

     Food is subject to potential contamination from employee beverage stored over food prep area.

     Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

     Code WFC 3-305.14

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Flies present in kitchen. Discussed with owner using fly traps and insuring they are not located over food or food prep areas. Also discussed employees using a different door than the back kitchen door when they leave the facility to take a short break - using one of the other entrances, not off the kitchen may be helpful. Owner pointed out an electronic insect control device on the wall in kitchen however the effectiveness of the device is undetermined.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the quat sanitizer (US Chemical Sani Tabs, effective range 200 - 400 ppm) in the three compartment sink is at 150 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine for the bar dish machine is not available. (Test strips are available for the quat sanitizer).

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     To-go plastic cartons were improperly stored, the containers were stored right side up; storing them upside down will prevent contamination of the interior of the container by dust, debris, etc.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

4. Aug 10, 2023 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     1) There is no dedicated handwash sink at the bar. The only sink serves as a combination handwash and dump sink. Discussed with owner, and he will install a new dump sink, and keep the existing bar sink for handwashing, as it has the appropriate faucet handles. Operator to correct within 30 days. 2) the kitchen handwash sink was blocked with a laminated counter used for prep. Discussed with owner, laminated counter was removed, and will not be put back in place where is blocks access to the handwash sink,

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

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