Los Pinshis Doggos

Year by year

Inspections

1. Aug 26, 2026 Routine · 2 priority, 6 priority foundation, 5 core
   • Serious Priority

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between putting raw meat on the grill and touching a container of ready-to-eat sauce. I explained to the PIC that gloves can only be used for one task and must be disposed of when soiled to limit the risk of cross-contamination, and the PIC indicated that they understood.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on the prep sink in the kitchen area, and I was unable to confirm whether the air gap extending into the basement was associated with the prep sink. I explained to the PIC that there either needs to be an air gap installed on the prep sink, or there will need to be confirmation that the sink leads to the air gap visible from the basement. The PIC indicated that there was supposed to be an air gap installed, but that it had not been completed yet.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     There was only an expired test kit for testing the concentration of quat (QT, QAC) sanitizer. I explained to the PIC that there needs to be unexpired quat sanitizer test strips available for use at the establishment, and the PIC indicated that they understood.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the kitchen was being blocked by a trash bin during the inspection. I explained to the PIC that the handwashing sink must be accessable at all times, and the PIC moved the trash bin during the inspection.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     There was signficant food debris in the sink indicating that the handwashing sink was being used for a purpose other than handwashing. I reminded the PIC that handwashing sinks may only be used for handwashing, and the PIC indicated that they had spoken to other employees about this, but would remind them.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the kitchen area. The PIC brought dish soap to the sink, but I explained to the PIC that there needs to be hand soap available at the handwashing sink. The PIC indicated that they would obtain hand soap.

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

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in the serving area for hand drying. Paper towels were moved to the handwashing sink during the inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of sanitizer was not correctly labeled with the common name of the product. I explained to the PIC that any working containers of toxic chemicals need to be labeled with the common name of the product within, and the PIC indicated that they understood.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There was no approved or current food protection manager’s certificate posted in the food establishment. I explained to the PIC that a valid certified food protection manager (CFPM) certificate needs to be posted at the food establishment, and the PIC indicated that they understood.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Containers of lime water and horchata were being stored uncovered in the walk-in cooler. I explained to the PIC that food that isn't being cooled needs to stored covered, and the PIC indicated that they understood.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Small reach-in cooler in the food serving area was not ANSI certified or approved by the department. I pointed this out to the PIC, who told me that they would have the cooler removed.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Prep sink was fixed in place and not easily movable to allow for cleaning, but was not sealed to the adjoining wall. I explained to the PIC that the sink needs to be sealed for cleaning purposes, and the PIC indicated that they understood.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler was not functioning as intended. I pointed this out to the PIC and instructed them not to use the cooler under it is either repaired or replaced, and the PIC indicated that they understood.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

2. Jun 4, 2026 Pre-inspection · 1 priority, 1 priority foundation, 6 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on the prep sink in the kitchen. I informed the PIC that an air gap under the sink is needed, and the PIC indicated that they understood.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device were available at employee handwashing sinks in the kitchen or serving areas for hand drying. I pointed this out to the PIC and an employee brought single-use towels to the sink in the kitchen. I reminded them that both sinks need a consistent supply of single-use towels.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There was no approved or current food protection manager’s certificate posted in the food establishment. I informed the PIC that a copy of an acceptable certificate needs to be posted at the establishment, and the PIC indicated that they would post the certificate.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Prep sink in kitchen area was fixed in place and not easily movable to allow for cleaning, but was not sealed to the adjoining wall. I explained to the PIC that any fixed-in-place equipment next to a wall needs to be sealed for cleaning purposes, and the PIC indicated that they understood.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler in kitchen area wasn't working. I explained to the PIC that the cooler will need to be replaced, repaired, or removed. The PIC indicated that they understood.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink in kitchen area was not non-hand operated. I explained to the PIC the sink needed to be rendered non-hand operated, and the PIC spoke to an employee regarding obtaining "wrist blade"-style handles.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Employee bathroom was not provided with a covered waste receptacle. I informed the PIC that any bathroom used by females needs to have a covered waste receptacle, and the PIC indicated that they understood.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     The gyro machine in the kitchen and the warmer in the serving area were no longer being used, per conversation with the PIC. I explained to the PIC that these items will need to be removed from the premises if they have become unncessary to the operation of the establishment, and the PIC indicated that they understood.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114