El Charro Mexican Grill

Year by year

Inspections

1. Sep 30, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     In the prep area, there are two knives on the wall rack for clean knives which have visible food debris on the blades; the shredder machine has visible food residue on the slicer blades; at the bar, ice scoops are stored in the ice and the handles are in contact with the ice whcih is used for drinks.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Pans of beans were observed in the True two door upright cooler which were covered with half size lids. When asked about this it was explained that after the beans are cooked, they are placed in the cooler for cooling with the half lid in this position. Same for a pan of cooked pork in the walk in cooler - full size pan had a half lid on it. Foods temp'd at 41F or less however this method of partially covering the foods will slow the cooling process. Not lids should be on product which is placed into refrigeration for cooling.

     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 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)

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     1) In-use utensil improperly stored in pans of water next to the grill. One pan is for raw utensils the other pan for cooked foods. San explained the water is a concern because it will allow bacterial growth which can be transferred to foods during cooking. 2) Ice bucket is not stored upside down to prevent water from pooling and also to keep insects (such as flies) from getting inside the ice bucket.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Chlorine sanitizer for use in sanitizer buckets is being used at a very high strength, 200 ppm or possibly higher (the test strip upper limit is 200 ppm and thus it is impossible to tell if the chlorine level is higher although it likely is as part of the test strips initially "bleached out" or turned white).

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

2. Apr 2, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. Apr 1, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Two soiled knives were observed on the knife rack in the food prep area.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Foods in the kitchen prep coolers were observed to be unwrapped or uncovered: black beans in two door Turbo Air; cooked/breaded peppers in the True two door prep cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     #1) Drop shield in the ice machine has visible mildew, and the ice is used for drinks. #2) employee personal drinks are stored too closed to foods and utensils.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Turbo Air two door prep cooler has standing water in the bottom of it. Per staff, the water is removed but it accumulates again.

     Correction: Maintain equipment in good repair/call a service repair technician to correct the issue if necessary.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at the bar.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

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

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Water spray bottle used on the cook line is unlabeled.

     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

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Box of tortilla strips stored on the floor in kitchen.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: handle of ice scoop is in contact with ice in the ice machine.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Fries and precooked breaded chicken tenders were being stored in plastic bags on ice in a drink ice bin adjacent to the kitchen. The temperature of the fries was 47F, chicken tenders 46F. Product discarded.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING INDICATING

     Thermometer in two door prep coolers in kitchen are not properly located as they are pushed to the back of the coolers.

     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

4. Dec 1, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

5. Nov 29, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     AIR GAP - DRAIN

     The bar ice bin 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)

     CLEAN - FOOD CONTACT SURFACES

     Shield in ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     1) Refried beans cooled improperly by leaving at room temp too long after cooking. Outside edges of product had reached 131-133F, while center was over 150; product needs to be placed in cooler without lids to insure cooling meets food code standards for time and temperature. 2) Carnitas cooked over six hours ago had an internal temp of 46-52F. Product had a lid covering half of the pan, which inhibited proper cooling; as well the product depth was approximately 5 inches in depth; this is too much product to cool quickly.

     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. 1) In walk in cooler, pans of raw steaks stored above container of sour cream. 2) In True two door prep cooler, raw bacon, shell eggs, raw steaks and raw hamburger patties were stored over diced tomatoes.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     1) Container of tortillas chips without a lid was stored immediately adjacent to trash can in kitchen and subject to potential contamination from items being discarded into the trash can and possible spillover into food container for chips. 2) Breaded chicken strips were left at room temperature through lunch rush and by 2:15 during the inspection, the temp of the chicken strips was at 62F.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen to the right of ice machine is not accessible, it was blocked from use by a large pot having been placed into the basin.

     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 - WHEN

     Employee observed not washing hands before putting away clean dishes from the dish machine. Employee was also observed eating, not washing hands, and then putting away clean dishes.

     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 - SOAP

     Soap and single use towels not available at food employee handwash sink at the bar.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for kitchen dish machine is at 0 ppm.

     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 dish machines and quaternary ammonia at 4 compartment sink) is not available.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. In kitchen ice machine, the ice scoop was stored with the handle in contact with the ice, which is used for customer drinks.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice Corrected on site

     TABLEWARE CONTAMINATION

     Eating utensils are stored or displayed where the food or lip contact surface could be contaminated. At the kitchen expo window, eating utensils are stored with the eating surface up and handles down, meaning, there is no way for employees to obtain a utensil for customers to use without touching the eating surface because the handle is no accessible.

     Correction: Store utensils in a manner to avoid contamination.

     Code WFC 4-904.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Rice in steam table being hot held at 97-112F. Steam table controller for this particular basin appears to have been accidentally turned off.

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

     Code WFC 3-501.16

6. Feb 25, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The hand sink located in the bar of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

7. Feb 24, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     1. Cooked shredded chicken out on counter at 86 degrees F. 2. Salsa prepared from ambient ingredients around 11am at 58 degrees F. in top of small prep cooler.

     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. 1. In walk-in cooler, box of raw chorizo stored over containers of cheese. 2. In prep cooler across from stove, raw chicken stored over raw beef and raw fish stored over pineapple. 3. Raw shell eggs stored on top of plastic storage bags and above tortillas on dry storage shelf.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Several RTE foods being cold held are not date marked or has a date mark that exceeds 7 days. 1. Two pans of pre-fried chili rellenos with date of 2/10 2. Container of cooked and chilled salsa with date of 2/11 3. Chili relleno sauce at 2/8 4. A cooked and chilled green sauce/salsa with no date mark.

     Correction: Discard foods that are not date marked, improperly date marked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The hand sink located in the bar of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Hand sanitizer, not soap, provided at back hand washing sink.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine bleach in kitchen dishwasher at 0 ppm.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Spanish rice in hot holding well at 115 degrees F. After Owner mixed it, it was still at only 125 degrees F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Several TCS foods being improperly cold-held. 1. Raw shell eggs at 69.8 degrees F. stored on dry storage shelf. 2. Salsas in prep cooler across from stove at 44-46 degrees F. Chicken in prep cooler across from stove at 48 degrees F.

     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

     Container of cheese sauce in prep cooler cooled from the previous day at 45.6 degrees F.

     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

     Thermometer in cookline prep coolers are missing or not properly located.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Chemical spray bottle is not labeled.

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

     Code WFC 7-101.11; 7-102.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     1. Hand sanitizer dispenser directly over hot well of beans 2. Liquid medication stored on shelf directly above food prep surface.

     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

8. Nov 18, 2018 Pre-Inspection · No Reinspection Required

   No violations cited.