Los Atlantes Mexican Restaurant And Bakery

Year by year

Inspections

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

     AIR GAP - DRAIN - Not Corrected

     The ice machine does not have a proper air gap between the drain and the sewage system. The drain has been taped up.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     1. Ice machine is leaking water on the floor below. 2. Water basin is placed in bakery display cooler to catch water. 3. Door to walk-in cooler does not close securely without intentionally closing.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD - Not Corrected

     Packaged bakery goods and breads do not contain labeling. Labels available do not contain weight or count.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     LABEL - BULK FOOD - Not Corrected

     Bulk, unpackaged bakery items available for customer self-dispensing are not labeled as required.

     Correction: Properly label the product or use another method of notification to provide the common name, ingredient list and allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Floors under dry good shelving in kitchen and storage hallway and in front area, especially under ice machine are soiled with food residue.

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

     Code WFC 6-501.12

2. Dec 4, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine does not have a proper air gap between the drain and the sewage system. The drain has been taped up.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Dry goods shelving is lined with cardboard and not easily cleanable. The cardboard is dusted in flour and other food residue.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     1. Ice machine is leaking water on the floor below. 2. Water basin is placed in bakery display cooler to catch water. 3. Door to walk-in cooler does not close securely without intentionally closing.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     1. Handsink in dish area is not accessible as it's used to store a container of grease to be discarded. 2. Several tongs stored in handwashing sink in customer check out area.

     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 - SOAP

     Soap not available at food employee handwash sink in dish area.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     No single-use toweling available at handsink in dish area for hand drying. Paper towel dispenser in kitchen area appears to need a new battery and paper towel is not easily dispensed.

     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

     LABEL - PACKAGED FOOD

     Packaged bakery goods and breads do not contain labeling. Labels available do not contain weight or count.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     LABEL - BULK FOOD

     Bulk, unpackaged bakery items available for customer self-dispensing are not labeled as required.

     Correction: Properly label the product or use another method of notification to provide the common name, ingredient list and allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors under dry good shelving in kitchen and storage hallway and in front area, especially under ice machine are soiled with food residue.

     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 bleach in the dish machine is at 0-10ppm after running two loads.

     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 Repeat

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia 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

     SNEEZE GUARDS

     Several speed racks loaded with bakery goods on sheet pans are stored in the customer self-service area until staff restocks the bakery cases. The speed racks are not protected from consumer contamination as consumers walk-through area to select bulk bakery.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Several dry good items such as canned beans and canned peaches are stored in the floor.

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

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     In walk-in cooler, foods closest to door are in the danger zone, pazole at 46F, asada at 48F, shell eggs 46F. Product further inward holding pork at 43F, diced tomato 43F, and salsa at 43F, product on back shelf, milk holding at 41F. Signage on door states to keep door closed. PIC informed at the start of the inspection that there is a work order to strengthen the closing mechanism on the door to ensure the door securely closes every time.

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

     Code WFC 3-501.16

3. Feb 20, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The ice machine in front 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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer chlorine and quaternary ammonia 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

     STORAGE - FOOD ON FLOOR - Not Corrected

     In walk-in cooler, containers of frosting and metal tray of raw meat stored directly on floor.

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

     Code WFC 3-305.11

4. Feb 14, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine in front 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

     DATE MARK - EXCEEDED OR MISSING

     In walk-in cooler, queso salsa dated 2/4 has a datemark that exceeds 7 days. Several whipped cream products in bakery area not dated.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     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

     FOOD PREP SINK

     Food prep sink is unclean, and soiled with caked on bakery flour residues. Electrical extension cord is wrapped around faucet.

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

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     1. Handsink in warewashing/meat slicing area is not accessible, the basin is used to store metal sponge, plastic bag and other unnecessary items. Surrounding area is blocked by delivery boxes. Sink is not used because of leak in piping below sink, when used, water accumulates in puddle surrounding sink. 2. Handsink in front area is missing wrist operated handle. Handle is not attached.

     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 - SOAP

     Soap not available at food employee handwash sink that services front area.

     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 provided at handsink in main room 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 and quaternary ammonia 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

     SNEEZE GUARDS

     In the retail area, several bakery speed racks are out for customer self-service area and is not protected from consumer contamination. Speed racks are put out in the morning to provide hot baked items to customers.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     1). Walk-in cooler, bakery frosting and tray of thawing meat stored directly on the floor. 2) At start of inspection, large pot of beans and tamales stored directly on floor.

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

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Rice an inch above the fill line in hot holding unit at 95-105F. Below rice is holding at 140F. Rice was made ~3 hours prior.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Prep cooler near hot holding unit is holding salsa verde at 48F, chorizo 46F, sauce 47F.

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

     Code WFC 3-501.16

5. Jan 27, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     A plastic bin used to store small bakery equipment is cracked and plastic has chipped off the bin.

     Correction: Maintain equipment in good repair. Replace or remove the damaged plastic bin.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The handwashing sink near the dishwashing has a small leak.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Maintain plumbing in good repair.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     The quaternary ammonia sanitizer test kit is damaged.

     Correction: Provide a quaternary ammonia test kit for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Horchata in the beverage dispenser was at 64F.

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

     Code WFC 3-501.16

6. Feb 22, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

7. Feb 13, 2019 Routine Inspection · Reinspection Required

   No violations cited.

8. Jun 4, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

9. May 17, 2018 Routine Inspection · Reinspection Required

   No violations cited.

10. Jun 19, 2017 Routine Inspection · Reinspection Required

    No violations cited.

11. Jan 19, 2017 Pre-inspection · Reinspection Required

    No violations cited.