Hacienda Vieja Mexican Grill & Bar

Year by year

Inspections

1. Aug 6, 2026 Re-inspection · 3 priority, 1 priority foundation, 4 core, 8 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands or changing gloves after sweeping the floor, same gloves where then worn to put raw meat on grill, then to grab a RTE taco bowl. The importance of changing gloves when switching tasks was discussed. Wiping hands on towel in not an alternative to washing hands and changing gloves

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Trays of shell eggs observed over cooked ground beef, lemons, and limes in walk in cooler. Lemons and limes were moved to the top shelf of cooler during inspection

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Refried beans are observed at 90F in steam table. The basin the beans were in was off, when turned on the whole table went out and breaker had to be switched. No food can be stored in this basin until repaired, this will be verified at re-inspection. Beans were heated on stove to 200F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in dish pit area observed to be holding food storage containers and rags during inspection and is unavailable for proper handwashing. These items were removed from sink

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

     Code 5-205.11 (B)

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Cooked foods on being stored on dinner plates were observed to be unwrapped in freezer, other containers of food observed sitting directly on uncovered food. Food on plates was discarded. Containers of cooked food observed uncovered, these were covered during inspection

     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 Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizing solution with a concetration of 0ppm in dining room. This was emptied and refilled during inspection and was at a concentration of 200 PPM. Wiping clothes also observed on counters and on cook line personel for frequent wiping of hands. All clothes should be stored in buckets when not in use

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple food items are stored on the floor in the walk in cooler and behind the bar.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Unwrapped tortilla shells are not protected from potential contamination. Observed being stored on a wooden plate on the trash can. Tortillas were discarded/moved and it was discussed that you cannot store food on the trash can

     Correction: Discard food item.

     Code 3-307.11

2. May 13, 2026 Routine · 3 priority, 2 priority foundation, 4 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands or changing gloves after sweeping the floor, same gloves where then worn to put raw meat on grill, then to grab a RTE taco bowl. The importance of changing gloves when switching tasks was discussed. Wiping hands on towel in not an alternative to washing hands and changing gloves

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Trays of shell eggs observed over cooked ground beef, lemons, and limes in walk in cooler. Lemons and limes were moved to the top shelf of cooler during inspection

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Refried beans are observed at 90F in steam table. The basin the beans were in was off, when turned on the whole table went out and breaker had to be switched. No food can be stored in this basin until repaired, this will be verified at re-inspection. Beans were heated on stove to 200F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink behind bar is not in working order and is unavailable for proper handwashing. Sink does not turn on. Owner stated plumber has been called

     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 Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in dish pit area observed to be holding food storage containers and rags during inspection and is unavailable for proper handwashing. These items were removed from sink

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

     Code 5-205.11 (B)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Cooked foods on being stored on dinner plates were observed to be unwrapped in freezer, other containers of food observed sitting directly on uncovered food. Food on plates was discarded. Containers of cooked food observed uncovered, these were covered during inspection

     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

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizing solution with a concetration of 0ppm in dining room. This was emptied and refilled during inspection and was at a concentration of 200 PPM. Wiping clothes also observed on counters and on cook line personel for frequent wiping of hands. All clothes should be stored in buckets when not in use

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple food items are stored on the floor in the walk in cooler and behind the bar.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Unwrapped tortilla shells are not protected from potential contamination. Observed being stored on a wooden plate on the trash can. Tortillas were discarded/moved and it was discussed that you cannot store food on the trash can

     Correction: Discard food item.

     Code 3-307.11

3. Mar 17, 2026 Follow Up · 1 core
   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in off site garage.

     Correction: Discard all items. Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination within restaurant.

     Code 4-903.12

4. May 21, 2025 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Trays of shell eggs and pans of raw meat observed over cooked chicken, lemons, and limes in walk in cooler. Lemons and limes were moved to the top shelf of cooler during inspection

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the back hallway by bathroom is not tight-fitting, daylight is observed under door.

     Correction: Provide a tight fitting door to prevent the entrance of insects or rodents. Install door sweep.

     Code 6-202.15 (A) (3)

5. Jun 28, 2024 Re-inspection · 1 priority, 4 priority foundation, 3 core, 8 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Refried beans are being held at 92°F. It was discoverd hot hold unit was off. Beans were moved to stove to reheat and unit was turned on

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for queso and chili relanos. Both are being left at room temperature before being put into cooler. Once put into cooler they should be uncovered until cool. Discussed using ice bath in prep sink

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Facility does not have enough cooler space to properly cool or store foods. Foods need to be delivered more often or cooler space needs to be added. Display cooler at bar is at 51F. Under grill cooler is at 58F

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration of chlorine or quaternary ammonium.

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

     Code 4-501.116

   • Not serious Priority Foundation Repeat Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Soda gun at bar is visibly soiled with excessive mold. Cleaned during inspection

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Chili relanos in freezer were observed uncovered on sheets pans stacked on top of one another. The bottom of pans contaminate the tops of undercovered food. Bags of others foods sitting on top of the stack

     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 Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Many foods are stored on the floor in storage areas and in walk in cooler due to lack of space.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture behind 3C sink is not coved due to standing water always being on floor in dish pit

     Correction: Provide base coving.

     Code 6-201.13 (A)

6. Jun 17, 2024 Routine · 3 priority, 8 priority foundation, 3 core, 3 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Shell eggs observed on top shelf of cooler. Large containers of raw chicken and beef stored above pico. Packaged beef stored above eggplant and other raw vegetables

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Refried beans are being held at 92°F. It was discoverd hot hold unit was off. Beans were moved to stove to reheat and unit was turned on

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Bleach being used in sanitizer buckets is at >200ppm, bucket was emptied and refilled with quaternary ammonium from 3C sink dispenser.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for queso and chili relanos. Both are being left at room temperature before being put into cooler. Once put into cooler they should be uncovered until cool. Discussed using ice bath in prep sink

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Facility does not have enough cooler space to properly cool or store foods. Foods need to be delivered more often or cooler space needs to be added. Display cooler at bar is at 51F. Under grill cooler is at 58F

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration of chlorine or quaternary ammonium.

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

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Soda gun at bar is visibly soiled with excessive mold. Cleaned during inspection

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 130°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at bar employee handwashing sink.

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

     Code 6-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at kitchen employee handwashing sink for hand drying. Napkins were added until dispenser can be refilled

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

     Code 6-301.12

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Chili relanos in freezer were observed uncovered on sheets pans stacked on top of one another. The bottom of pans contaminate the tops of undercovered food. Bags of others foods sitting on top of the stack

     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 Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Many foods are stored on the floor in storage areas and in walk in cooler due to lack of space.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture behind 3C sink is not coved due to standing water always being on floor in dish pit

     Correction: Provide base coving.

     Code 6-201.13 (A)

7. Jul 14, 2023 Re-inspection 2 · 1 priority, 1 priority foundation, 2 repeat
   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked shredded chicken was observed in a deep pan, temperature after 1 hour had only dropped 10 degrees. Chicken was moved to two shallower pans

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review. Rice and salsa currently left out of temperature control - owner stated they go through them both within 4 hours. Recommend hot holding unit for rice.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

8. Jul 5, 2023 Re-inspection · 1 priority, 3 priority foundation, 4 repeat
   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked shredded chicken was observed in a deep pan, temperature after 1 hour had only dropped 10 degrees. Chicken was moved to two shallower pans

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review. Rice and salsa currently left out of temperature control - owner stated they go through them both within 4 hours. Recommend hot holding unit for rice.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer quaternary ammonium concentration.

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

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in warewash area is not in working order and is unavailable for proper handwashing. Faucet on handwash sink in womens bathrooms is loose and needs to be tightened

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

     Code 5-205.11 (A) and (C)

9. Jun 26, 2023 Routine · 2 priority, 7 priority foundation, 2 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw vegetables and cheese slices observed under raw meat. Fish observed under beef. Cooler was rearraged with vegetables and cheese on top shelf and raw meat and bottom. Fish was moved to above beef.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked shredded chicken was observed in a deep pan, temperature after 1 hour had only dropped 10 degrees. Chicken was moved to two shallower pans

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     No dates marks observed on any foods in facility. Owner stated they are currently out of stickers

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review. Rice and salsa currently left out of temperature control - owner stated they go through them both within 4 hours. Recommend hot holding unit for rice.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Beverage Air cooler temperature is 45. Cooler needs to be below 41 upon reinspection. Refrigeration techician called during inspection

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer quaternary ammonium concentration.

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

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in warewash area is not in working order and is unavailable for proper handwashing. Faucet on handwash sink in womens bathrooms is loose and needs to be tightened

     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

     HANDWASHING CLEANSER AVAILABILITY

     No soap available at food bar handwashing sink. Discussed adding a dispenser on front of sink

     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 available at bar handwashing sink for hand drying.

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

     Code 6-301.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloths used for wiping surfaces stored on prep tables. Went over process on filling buckets with sanitizer solution from 3C sink and keeping rags in sanitizer at all times

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Cooked chicken in pan observed undercovered being stored on floor under prep table. Chicken moved to cooler and discussed not storing anything on floor

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)