MI Rancho in Marietta receives a 67% on their recent health inspection

MI Rancho, located at 1495 Roswell Rd in Marietta, received a score of 67 points out of a possible 100 points during their 09/17/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed raw chirizo in a container with zip locked bags of cooked beef and cooked pork in the reach in cooler in main; raw bacon stored above cooked chick peas and milk in glass reach in main kitchen; raw chicken above cooked pork in walk in cooler main kitchen. CA: Raw proteins must be stored below ready to eat foods. COS: Raw bacon, raw chicken, and raw chirizo were all placed on the bottom shelves in their respective coolers.

Violation #2:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed counter top can opener with food stuck on blade; 2 cutting boards with food build up in slits. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CUTTING BOARDS REPAIRED OR REPLACED WITHIN 10 DAYS.

Violation #3:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no disclosure on the menu identifying oysters that may be served raw. Advisory reminder is written in pencil. Not all menus have an advisory. 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. 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote. Minimum 8 point font in all caps. CORRECTION REQUIRED WITHIN 10 DAYS.

Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cold holding temperature violation in the walkin cooler, glass reachin cooler, prep top unit all in the main kitchen; reachin cooler in front food service drive through area. COS: tilapia in prep top cooled to 41F@12:40PM thawed at about 9:30AM; lettuce in prep top discarded; mozz. cheese 37F @ 4:15 in glass reach in; all other out of temperature TCS foods discarded.

Violation #5:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed lettuce on the counter in the main kitchen cooling at an increased rate in temperature; peppers cooling at a rate that may not reach 70F within 2 hours. CA: 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: peppers 85F@ 1:45pm, 52F @4:15 pm–lettuce 51F@1:45PM, 40F@4:15

Violation #6:
11D – thermometers provided and accurate
511-6-1.05(2)(k) – temperature measuring device (tmd), food – accuracy (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Facility has not thermometer to check food temperatures. CA: Food temperature measuring device required. REQUIRED WITHIN 10 DAYS

Violation #7:
11D – thermometers provided and accurate
511-6-1.05((2)(l) – tmd, ambient air & water – accuracy (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: No thermometer observed in the front food service, drive through window area, reach in and glass reach in coolers, and main kitchen walkin cooler. CA: Temperature measuring device for ambient air measurement required in the warmest part of the cooler. CORRECTION REQUIRED WITHIN 10 DAYS

Violation #8:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(2)(a) – equipment and utensils, constructed of durable materials (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed seven knives where the blades are chipped in the main kitchen held on a magnetic strip. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. DISCARDED

Violation #9:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed personal food in ziplock backs stored on top of avacados inside of the prep top cooler in the main kitchen; ziplock bag of employee food stored on tip of container of ground beef in the reach in cooler of main kitchen, ziplock bag of employee’s white rice stored amongst customer food in the main kitchen’s glass reach in cooler. CA: Employee food must be stored away from food used to serve customers. COS: All employee foods placed on the top shelf in the reach in cooler of the main kitchen.

Additional remarks:
Reviewed updates to regulations
Shadowed by Maria Galluzzo
Cool foods in shallow pans, small portions; be mindful of the amount of foods placed refrigeration; do not place hot foods in coolers;

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