Estacion Inka

Year by year

Inspections

1. Aug 13, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Aug 5, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The main kitchen food preparation sink 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

     DATE MARK - EXCEEDED OR MISSING

     Bag of chicken that was cooked, frozen, then removed from freezer for use only date marked with preparation/freezing date, but is not date marked with date placed back under refrigeration.

     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 - CONTAMINATION

     Mixing bowl stored directly on top of sliced onions in salad prep cooler.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hot water is turned off on basement prep room hand sink. When water is turned on, hot water faucet handle is broken so that water continuously runs and cannot be turned off.

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

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink by fryers is not accessible, water pitcher placed in sink 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)

     TEMPERATURE - HOT HOLDING

     Rotisserie chicken pieces in front areas of Alto-sham warm unit are 123-133F equipment. Chicken has been hot holding in unit for about 2 hours.

     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 - COLD HOLDING

     One bag of cilantro rice in bottom of fryer prep cooler is 46F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Black beans in blast chiller are 94-95F 2 hours after operator verified temperature was 140F and placed in blast chiller. Bags of cilantro rice in 2 door upright cooler are 65-66F 4 hours into cooling process.

     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

     TOILET ROOM - SELF-CLOSING DOORS

     Public toilet rooms and basement employee toilet room are not provided with a self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

3. Mar 31, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

4. Mar 24, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Ventilation hood surfaces above rotisserie chicken oven are soiled with grease build-up, with grease drips on edges of hood.

     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)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Black beans cooling 5-6" deep in fully covered pan in upright 2 door cooler; beans are 97F after 1.25 hours in cooling range. Cilantro sauce made from ambient/chilled ingredients is cooling in 8" deep plastic squeeze bottles, tightly packed together, in kitchen cooler; sauce only dropped 8 degrees F after 1.5 hours of cooling from 74F to 66F.

     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

     Bus tub of raw chicken stored above bus tub of raw beef in upright single door cooler in basement.

     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)

     EMPLOYEE HEALTH REPORTING

     No verifiable proof available at time of inspection that employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Food prep sink is being used to store dirty dishes.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - TEMPERED WATER

     Handsink in basement employee restroom does not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink in basement prep room, nor in basement employee restroom, 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

     SANITIZER TEST KIT

     A test kit for the sanitizer (chlorine) is expired and damaged.

     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)

     TEMPERATURE - HOT HOLDING

     Rotisserie chicken in alto sham unit are 90-121F; chicken has been in unit for slightly more than 2 hours.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Cilantro rice in 2 door upright kitchen cooler is 76-82F after 2.5 hours in the cooling range. Black beans cooked and cooled yesterday in 2 door kitchen upright cooler are still 49F.

     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

5. Jun 21, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jun 6, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The prep sink in the upstairs prep area 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

     COOLING METHODS

     Black beans cooled improperly. Beans were in a covered 8" deep full hotel pan and at 78F after 2 hrs of 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

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Black beans and several sauces being cold held and prepared the day before are not datemarked.

     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

     EQUIPMENT - NSF/ANSI

     Haier homestyle cooler 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

   • Not serious Good Retail Practice

     EQUIPMENT - ADEQUATE

     Adequate commercial grade refrigeration is not provided. The operation is using a window air conditioning unit to refrigerate a room in the basement and using it as a walk-in cooler.

     Correction: Provide adequate commercial grade equipment with sufficient number and capacity.

     Code WFC 4-301.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Black beans in the reach-in cooler were observed to be unwrapped or uncovered.

     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)

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink is not available for the downstairs prep area.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for production of Chicha Morada (beverage).

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     1) Access to the handsink right next to the oven area is blocked by cases of fryer oil. 2) Downstairs prep area does not have a handsink. This area is being used to prep raw meat.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Victory dishwasher stored in the food establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The concentration for chlorine in the sanitizer buckets 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

     THERMOMETER - MISSING INDICATING

     Thermometer is missing from the pastry merchandising 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

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Open case of cleaning supplies is stored over kitchen prep sink.

     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

7. Jan 13, 2020 Pre-Inspection · No Reinspection Required

   No violations cited.