El Zebas

Year by year

Inspections

1. Aug 26, 2026 Routine · 2 priority, 2 priority foundation, 2 core, 4 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Pork and beef stored over ready to eat foods in the backroom True coolers. Product was re-arranged during inspecting.

     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

     Beef on stove top currently at 118 degrees. Burning was turned off. Burner turned back on ant temperature was brought back up to proper hot holding temperature.

     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

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Ready to eat food held in cooler longer than 24 hrs needs to be datemarked.

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

     Code 3-501.17 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Provide approved storage containers for the buns in the True single door cooler. The plastic bags not approved for food storage

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core Repeat

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Remove all unecessary items in the dry goods storage area that do not pertain to the restaurant.

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

     Code 6-501.114

2. Sep 25, 2025 Routine · 1 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Rice and beef on the griddle not maintaining proper hot holding temperature. Product must be held at 135 or above.

     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

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     All ready to eat foods held in cooler longer than 24 hrs needs to be date marked.

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

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     If unable to maintain proper hot holding temperatures on griddle then new hot holding equipment needs to be obtained.

     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 Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Current certified food manager expired 10/23/2024. If a class was taken provide documentation.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The kitchen equipment needs cleaning daily.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Remove all unnecessary items in the storage area.

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

     Code 6-501.114

3. Sep 10, 2024 Routine · 3 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     All ready to eat foods hled in cooler longer than 24 hours needs to be date marked.

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

     Code 3-501.17 (A)

   • 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

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is currently full of dishes. The handwash sink must be kept clean and only uese for handwashing.

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

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Food manager certification for Alejandra Rodriguez will expire 10/23/2024. If certificate expire you have 90 day to get certified.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The food prep cooler needs to be maintained or serviced. The bottom of cooler shall not have standing water. Cooler not functioning proeprly.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     The storage area needs to be cleaned and remove unnecessary items.

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

     Code 6-501.114

4. Sep 14, 2023 Routine · 1 priority, 1 priority foundation, 5 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     The ricefrom 9/13/2023 in the prep cooler was not properly cooled. Rice was currently at 51 degrees. Rice was pulled from cooler and discarded.

     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

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. Train staff in proper cooling procedures

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Spices in the store room are in a container that is not labled. Provide comom name of the ingredients.

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

     Code 3-302.12

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Do not cool rice in a sealed ziploc bag. Rice should be placed into a metal pan and placed in walk in cooler then covered when it reaches proper temperature of 40 degrees

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor. Store 6 inches off the floor.

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

     Code 4-903.12

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     The area over by the walk in cooler needs to be cleaned and organized.

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

     Code 6-501.114