Quinto Sol

Year by year

Inspections

1. Sep 16, 2025 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     WAREWASHING - WASHING PROCEDURES - ALTERNATIVE MANUAL WAREWASHING

     Large stock pots and other large pots need to be cleaned in place.

     Correction: Disassemble equipment prior to warewashing to allow detergent to reach all parts of unit to remove food particle accumulations. A procedure will need to be created and approved by the department.

     Code 4-603.15

2. Sep 12, 2025 Routine · 3 priority, 4 priority foundation, 3 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after cutting meat and other items.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     None of the required foods are are provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Colendar hit against garbage can and then went back to be used without wash, rinsing or sanitizing. Also raw meat was in the 4 comparment sink and not the food prep sink. Also the meat slicer had dried food debris on it.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees. No handwashing observed.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOKING TIME AND TEMPERATURE

     The Person in Charge (PIC) is not verifying that employees are using a calibrated thermometer.

     Correction: The person in charge shall ensure that employees are properly cooking foods to the approapraite time and temperature and that they are using properly calibrated temperature measuring devices.

     Code 2-103.11 (G)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods. Current one has range starting at 50 deg.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink. Employee and general handwash.

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

     Code 6-301.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Tamales in cases and other is stored on the floor.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged food is not labeled.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     WAREWASHING - WASHING PROCEDURES - ALTERNATIVE MANUAL WAREWASHING

     Large stock pots and other large pots need to be cleaned in place.

     Correction: Disassemble equipment prior to warewashing to allow detergent to reach all parts of unit to remove food particle accumulations. A procedure will need to be created and approved by the department.

     Code 4-603.15

3. Oct 2, 2024 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling over the hot case, which was reloated, needs non absorbent ceiling tiles. Also the floor needs coving here.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

4. Aug 26, 2024 Routine · 1 priority, 3 priority foundation, 4 core, 3 repeat
   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Salsas and cooked meats in walk in cooler and in customer area is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     COMPLIANCE WITH FOOD LAW - NO LABEL OR IMPROPER LABEL PROVIDED

     No label or improper label is provided on packaged frozen desserts. Owner's wife claimed they were for home but they were in dessert case with rest of items.

     Correction: Provide approved labels for packaged foods or remove. Food can not be commingled with grocery store food.

     Code 3-201.11 (C)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - LOCATION AND PLACEMENT

     Handwashing sink in new area by hot case is needed for easy access to food employees.

     Correction: Relocate or provide a handwashing sink to facilitate handwashing by food employees. Complete within 30 days. Area not can not be used until code complying.

     Code 5-204.11

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Round cup being used as a dispensing untensil in bulk bag.

     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°F.

     Code 3-304.12

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters. No solution set up.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Hot case is accessible by customers on both sides and is not protected from potential contamination. Partition off this area from customers.

     Correction: Submit plans of space with handwash and wall around hot case.

     Code 3-307.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling over the hot case, which was reloated, needs non absorbent ceiling tiles. Also the floor needs coving here.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

5. Aug 30, 2023 Re-inspection · 2 core, 2 repeat
   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Round cup noted in meat rub container and other bulk items being used a a dispensing utensils. Dispensing utensils shall have handles on them.

     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°F.

     Code 3-304.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Doors on meat case are not maintained in good repair. Doors taped and some missing handles.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

6. Aug 23, 2023 Routine · 3 priority, 3 priority foundation, 3 core, 6 repeat
   • Serious Priority Repeat

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     Person in charge has not informed or required food employees to report symptoms of foodborne illness. These forms need to be on site and up to date. English and Spanish versions were emailed last year

     Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge.

     Code 2-201.11 (A) (1)

   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Red sauce and meat on stove under no heat. Temperatures were 78 and 90 deg F. Discussed if from night before or morning. Employee stated it was in cooler. It was quite warm if pulled from cooler around 8 when inspection was around 10.

     Correction: Discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Make sure food is cooled properly and not left out at room temperature.

     Code 3-501.14 (A)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Salsa not date marked in deli case. Salsa Rosado in walkin dated 8/16 which means discard date of 8/22. Today is 8/23 so salsa rosado shall be discarded. This seems to be a continual issue; date mark required foods.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. These were emailed last year and not posted.

     Correction: Post written policy that will be re emailed. Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.Thermometer that employee found in meat case started at 50 deg F. You need one that starts at 0 and goes to 220 .

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No quaternary ammonia is available for monitoring sanitizer concentration. Chlorine test kits on site for wiping cloths, but quat is being used in 4 compartmet sink. Strip shall read 200 ppm.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Round cup noted in meat rub container and other bulk items being used a a dispensing utensils. Dispensing utensils shall have handles on them.

     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°F.

     Code 3-304.12

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters. No solution set up for wiping cloths. Inspector prompted them to finally set it up.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Solution should be set up and changed througout the day when needed.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Doors on meat case are not maintained in good repair. Doors taped and some missing handles.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)