Centenario Restaurant

Year by year

Inspections

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

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting boards on the front of the prep coolers used with TCS food not cleaned at least every 4 hours. Per staff explanation, these cutting boards are cleaned at the end of the night.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Container of cooked pork being cold held has a datemark that exceeds 7 days - dated 01/06 and today is 01/15.

     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 - THAWING

     Fish being stored in the prep sink improperly thawed - there was no running water to help product cool more evenly and safely.

     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

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink at the bar is also being used as a dump sink as is evident from the drink ice in the sink.

     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

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink at the bar for hand drying.

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

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bar dish machine was 0 ppm chlorine after several wash cycles.

     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

     STORAGE - SINGLE-SERVICE

     To-go containers and plastic cups in boxes/cases are stored directly on the floor.

     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

2. Sep 3, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Aug 23, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling food with bare hands: foodworker applied and cheese topping to refried beans on plate without using gloves or a utensil.

     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)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing asterik on several items which can be ordered undercooked or are served raw: Breakfast Menu- Chilquiles (eggs on top), Huevos Rancheros (two eggs of your choice). Dinner Menu- Aguachile (made with raw shrimp; choice of fish or shrimp) is missing asterik. Dinner Menu- Oyster from the Shell is missing asterik.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Refried beans in walk-in cooler were dated yesterday 8/22 and temp'd at 50F and 60F (two separate containers). The containers were covered with lids and there was a great deal of condensation on the underside of the lids; and product depth in one of the two containers was approximately 6 inches (3-4 inches in the other container). Both containers were discarded.

     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) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In Dukers two door prep cooler, raw fish was stored over prepared garlic toast.

     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 Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Oil and water in bottles on the cook line 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

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags not available. Per staff, they were being saved but someone discarded them who was unfamiliar with record keeping requirement.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Not serious Good Retail Practice Corrected on site

     TABLEWARE CONTAMINATION

     Spoons at the expo window are stored with the eating end of the spoon in an up position and the handle is inaccessible to remove the spoon from the container. Thus the spoon will be contaminated when it is pulled from the container for staff.

     Correction: Store utensils in a manner to avoid contamination.

     Code WFC 4-904.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Foods in walk in cooler being cold held at 43-44F; the cooling unit readout is showing a temp setting of 37F. After discussing with staff, the management came to the conclusion that a service technician would be called as the cooling unit is brand new. Service call made during the inspection.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Jun 17, 2024 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of equipment have some dust to be cleaned prior to opening.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice Corrected on site

     EQUIPMENT - NSF/ANSI

     Bar ice bin does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11