El Imperio Mexican Food

Year by year

Inspections

1. Jul 8, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     PIC informed that dish machine is not in use, used as a place to drain clean dishes.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     At food prep sink, left faucet does not work. Drain below 3-compartment sink is slow to drain.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

2. May 1, 2025 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory asterisks on many items that are only offered fully cooked.

     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

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     PIC informed that dish machine is not functional. Some water pooling observed in drain of machine.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     At food prep sink, left faucet does not work. Drain below 3-compartment sink is slow to drain.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Establishment kitchen is unclean. Floors are soiled with food debris, grease and dirt. Dirty dishes are piled up in the warewashing sink and floor area around warewashing area.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

3. Feb 27, 2025 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory asterisks on many items that are only offered fully cooked.

     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

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     1) Large prep cooler is used by storing food on top of ice in top section. Bottom section is used for storage. 2) PIC informed that dish machine is not functional. Some water pooling observed in drain of machine.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     1) Handwashing sink in kitchen is slow to drain. 2) At bar hand sink, water (hot & cold) is turned off below sink. 3) Under bar 3-compartment sink, plumbing is leaking onto floor and pipes are duct taped. 4) At food prep sink, left faucet does not work. 5) In women's restroom, warm water is not provided and water pressure is low.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Establishment kitchen is unclean. Floors are soiled with food debris, grease and dirt. Dirty dishes are piled up in the warewashing sink, back hallway, handwashing sink, and floor area around warewashing area.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

4. Feb 25, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory asterisks on many items that are only offered fully cooked.

     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)

     COOLING METHODS

     Rice covered with plastic wrap and salsa covered with lid when moved to refrigerator and when temperature in danger zone. Large pot of cooked beans observed in pot they were cooked in made day prior, ice bath was not used.

     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. Raw chicken is stored above raw steak in walk-in cooler.

     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)

     DATE MARK - SYSTEM

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

     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

     GOOD REPAIR - EQUIPMENT

     1) Large prep cooler is used by storing food on top of ice in top section. Bottom section is used for storage. 2) PIC informed that dish machine is not functional. Some water pooling observed in drain of machine.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     1) Handwashing sink in kitchen is slow to drain. 2) At bar hand sink, water (hot & cold) is turned off below sink. 3) Under bar 3-compartment sink, plumbing is leaking onto floor and pipes are duct taped. 4) At food prep sink, left faucet does not work. 5) In women's restroom, warm water is not provided and water pressure is low.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen is not accessible and is used to store dirty dishes. Food containers stored in front of handwashing sink inhibit access.

     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)

     HANDWASHING - LOCATION

     Food employee observed washing hands over sanitize compartment of 3-compartment sink. Handsink not accessible.

     Correction: Food employees shall wash their hands in a handsink approved for handwashing.

     Code WFC 2-301.15

   • Serious Priority (CDC risk factor)

     HANDWASHING - SOAP

     1) Soap not available at food employee handwash sink in kitchen. 1) Soap not available at handwashing sink in bar area.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: Training employees on proper warewashing set-up, cooling parameters, and hot holding.

     Correction: The person in charge shall provide food safety training.

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Establishment kitchen is unclean. Floors are soiled with food debris, grease and dirt. Dirty dishes are piled up in the warewashing sink, back hallway, handwashing sink, and floor area around warewashing area.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer is not dispensing at the 3-compartment sink. Tube is clogged and sanitizer is separated and appears old.

     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 quaternary ammonia expired. Bleach was used onsite today for warewashing.

     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)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock is received about once a week. A handful of tags are available onsite from 3+ months ago. Tags are not kept in order, many are missing, and date of last sold not marked.

     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

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Chicken in sauce in steam well is hot holding at 110-145F and has been in unit for 3 hours.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     At 1:30pm salsa on counter at 130F. Salsa moved to walk-in cooler and employee covered. At 2:20pm, salsa at 110F. Salsa moved to ice bath (below fill line) salsa at 85F at 3:40pm.

     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 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

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. PIC described setting up as wash, sanitize, rinse.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

5. Dec 15, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Raw shell eggs were stored over ready-to-eat food in the walk-in cooler..

     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

     LABEL - WORKING CONTAINER

     Salt and sprinkles in shelving area 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

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Wall by the steam table and shelving by kitchen burners are unclean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

6. Jul 8, 2022 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing. Operator is ordering pre-printed stickers to add to the menu to complete the consumer advisory.

     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)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonia at the dispenser in the three compartment sink is at 500 ppm. The dispenser will be updated/repaired next week. In the interim, operator can dilute the sanitizer solution with fresh water and test to insure the effective range is 150-400 ppm per manufacturer directions.

     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