El Alegre Mexican Restaurant

Year by year

Inspections

1. Sep 2, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Aug 25, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Beans and chicken made from previous day in large plastic bus tubs with lids on.

     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

   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     Several utensils such as plastic spatulas in bucket stored under prep table are chipped and in poor repair.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Salsa on ice in waitstation at 52F. Cheese in top of flip top prep cooler at 46F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     4 bus tubs of beans and 2 bus tubs of chicken made from previous day at 45-49F. In walk-in cooler.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Dec 19, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     1. Ice shield in ice machine is soiled. 2. Dry storage shelving is soiled. This material of the shelving also is not easily cleanable.

     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

     MATERIAL - FOOD CONTACT SURFACE

     Plastic grocery bags (not food grade) used for food storage where food is in direct contact with the bag.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (chlorine for dishwashers) is expired as of 2/2024.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TEMPERATURE - COOLING

     Red salsa in walk-in cooler that was cooked and cooled from previous day at 68F.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     3 chemical spray bottles without labels.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TOXICS - SEPARATION

     Medications stored amongst dry storage goods.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

4. Oct 21, 2022 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment. Last CFPM certificate recorded from pre-inspection has expiration date in year 2021.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory on menu is missing asterisk by items that could be undercooked as requested by customer such as steaks.

     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

     TEMPERATURE - HOT HOLDING - Not Corrected

     1. Steak in steam well is at 117 degrees F. 2. Cheese sauce in steam well is at 104 degrees F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

5. Oct 19, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Last CFPM certificate recorded from pre-inspection has expiration date in year 2021.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Several food contact surfaces visibly soiled- 1. interior of ice machine particularly on ice shield. 2. soda gun nozzle and holder at bar.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing asterisk by items that could be undercooked as requested by customer such as steaks.

     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

     Cheese sauce being cooled improperly on counter in deep plastic containers.

     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)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Packaged of imitation crab thawing by prep sink at room temperature.

     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

     HANDWASHING - WHEN

     Employee observed not washing hands and changing gloves between handling raw meat at grill and then handling vegetables.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

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

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

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: 1. Ensuring proper cooling methods are being used and monitored. 2. Monitoring food temperatures. 3. Ensuring that dishwasher is functioning properly.

     Correction: The person in charge shall ensure or provide training so that employees are [activity].

     Code WFC 2-103.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the dishwasher is at 0ppm.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer (chlorine for dishwasher and quat for spray bottles)

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     1. Steak in steam well is at 111 degrees F. 2. Rice under counter at 117.6 degrees F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Shredded chicken cooked and cooled from the previous day is at 46 degrees F. in the walk-in cooler.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     No indicating thermometer in flip top prep cooler.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor)

     TOXICS - SEPARATION

     Personal medications, RAID bee spray, and silver polish stored above bag in box sodas and amongst dry storage food items.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

6. Sep 20, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.