Guimo's

Year by year

Inspections

1. Jan 7, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jan 6, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     White plastic thread inside the ice machine is visibly soiled.

     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

     Cooked onions with veggies shrimps in the True upright refrigerator, Shredded chicken and Tortilla supper in the bottom prep 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

     GOOD REPAIR - PLUMBING

     Food prep sink at the lower level is leaking water.

     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 in the basement is not accessible, it is blocked with heavy boxes and other items.

     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 Corrected on site

     LABEL - WORKING CONTAINER

     Cooking oil is 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

     Floors under the grill, fryers and coolers in the kitchen are greasy, dirty and in need of cleaning.

     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 concentration for Chlorine in the Ecolab low temp 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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Shrimps 44 F, Cooked onions & veggies 45 F in True upright cooler in the kitchen being cold held at above 41 degrees F. Rice 54 F in a hotel pan in the bottom three door prep cooler.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in True two door reach-in cooler at the lower level, is 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 - USE CONDITIONS

     Chlorine sanitizer 200 ppm in a wet wiping cloth bucket is not being used according to manufacturer`s use directions.

     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

3. Jan 29, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm at the sink in the lower level..

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Chicken, mushroom and soup in the bottom prep 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)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at the lower level.

     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 handsink for hand drying at the lower level.

     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

     Oil is 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

     Cooler walls and food prep sink basin in the kitchen are dirty and in need of cleaning.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Chlorine 200 ppm in wet wiping clothes bucket in the kitchen is not being used according to manufacturer`s use directions.

     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

4. Feb 29, 2024 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     The walls of the fryer and the floors under the stove are dirty and in need of cleaning.

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

     Code WFC 6-501.12