El Local

Year by year

Inspections

1. Mar 23, 2026 Routine · 4 priority, 2 priority foundation, 8 core, 7 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Multiple buckets of previously used lard were left overnight at room temperature. Operator states that the buckets of lard being kept in bakc near the warewashing area had been left out overnight without being refrigerated at any point. Facility states that the lard they use comes in boxes prior to first use. During the initial use for cooking foods, additional animal fats from the meats they process in house are added to the lard. Food is then cooked in the lard/animal fat mixture, it is placed in buckets and kept at room temperature until the next use. PIC states that the lard is used for multiple days and up to four times. Lard was discarded during the inspection and the PIC was instructed to keep future batches of lard under refrigeration.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: The sauce labled Menudo has exceeded its date mark of 03/11. The inspection took place on 03/23. Operator disposed of the sauce during the inspection to correct this.

     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 Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: The bleach sanitizer in the bucket behind the casher is not being used according to EPA registered label use instructions and is at 10 PPM. PIC corrected this during the inspection so that the new concentration is 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     PRIORITY: Fleet Farm brand bleach used in the food establishment is not approved, as it is not intended for use on food contact surfaces. Operator obtained clorox bleach during the inspection to correct this.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation Repeat

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink near the cook line does not have soap. Operator corrected this during the inspection by refilling the soap dispenser.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. The handwashing sink was being used to hold multiple cambros, pray bottles and pans. Operator removed these items during the inspection to correct this.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple foods in the walk 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. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Cakes and salsas in the one door cake cooler are uncovered or unwrapped.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed avocados stored over RTE salsas in the walk in cooler

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Employee observed transferring food from a large pot on the stove to a bucket that is placed on the floor.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The handles on the 2 door Arctic Air cooler are broken.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The three door salsa cooler is not maintained in good repair. There is duct tape that holds the cooler together at the top.

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

     Code 4-501.11 (A)

   • Not serious Core Corrected on site

     WAREWASHING - SINKS - USE LIMITATION

     The warewashing sink is being used improperly for washing fruits and vegetables. The fruits and vegetables were in direct contact with the basin of the sink. Operators corrected this during the inspection by moving the fruits and vegetables to a food prep sink.

     Correction: Discontinue using warewashing sink compartments for [describe] unless sinks are cleaned and sanitized prior to and after use.

     Code 4-501.16

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The hood above the grill near the warewashing area has heavy buildup of grease residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink in back room near the warewashing area and at the handwashing sink near the cook line.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     TOILET FACILITIES - CLOSING TOILET ROOM DOORS

     Toilet room doors off of the kitchen are not kept closed.

     Correction: Keep toilet room doors closed except during cleaning and maintenance operations.

     Code 6-501.19

2. May 15, 2025 Follow Up · 1 priority foundation, 8 core, 9 repeat
   • Not serious Priority Foundation Repeat

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     A variety of meats, seafood and pastor sauces in the arctic air cooler in the meat cutting are were observed to be unwrapped and uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Cut bell peppers, sauces and meats in the Blue Air reach in cooler in the meat area were observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple sauces, and food items are stored in unlabeled containers on the cook line and kitchen.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The shelves in the left 2 door cooler in the meat area is noted with excessive corrosion and peeled chipped surfaces that are rough and not easily cleanable.

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

     Code 4-101.19

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     2 door reach in cooler near the handwash machine in the meat area is not maintained in good repair. The equipment was noted with broken ends and doors duct taped at the top and bottom.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the interior surfaces of the frigidaire chest freezer located in the basement is noted dirty with food debris and blood stains from meat residue, cable tires, etc.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The fan unit in the arctic air refrigerator located in the meat cutting area is noted with thick dust accumulations.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored and stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core Repeat

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink near the reach in beverage cooler near the cook line.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The vent filters over the cook line grill with excessive grease accumulation.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Apr 15, 2025 Routine · 3 priority, 1 priority foundation, 10 core, 5 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY - Raw shell eggs and beef are stored over bags of carrot and zucchini in the basement walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     *PRIORITY - Mexican rice prepared the day before and left outside was bagged in the morning and stored in the Blue Air reach in cooler and was at 69 degrees F. Operator discarded the bags of rice.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     PRIORITY -Salsa Roja and verde located in the Atosa reach in cooler in the basement cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY - Pasole and menudo in the basement walk in cooler have exceeded their date marks of 3/5/25. Operator discarded food items during inspection

     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 Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY - Salsa roja and verde in the Atosa 2 door reach in cooler located in the basement have exceeded their date marks of 4/5725, respectively. Operator discarded food items during inspection

     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

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     A variety of meats, seafood and pastor sauces in the arctic air cooler in the meat cutting are were observed to be unwrapped and uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Cut bell peppers, sauces and meats in the Blue Air reach in cooler in the meat area were observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed avocados and limes stored over uncovered sauces in the Blue Air reach in cooler located in the meat cutting area.

     Correction: Rearrange food storage so that unwashed fruits and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple sauces, and food items are stored in unlabeled containers on the cook line and kitchen.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A styrofoam cup used for scooping sauce is noted improperly stored inside the sauce in the Blue Air reach in cooler located in the meat cutting area. Employee took out the cup.

     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

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The shelves in the left 2 door cooler in the meat area is noted with excessive corrosion and peeled chipped surfaces that are rough and not easily cleanable.

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

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     2 door reach in cooler near the handwash machine in the meat area is not maintained in good repair. The equipment was noted with broken ends and doors duct taped at the top and bottom.

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

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the interior surfaces of the frigidaire chest freezer located in the basement is noted dirty with food debris and blood stains from meat residue, cable tires, etc.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The fan unit in the arctic air refrigerator located in the meat cutting area is noted with thick dust accumulations.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored and stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core Repeat

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink near the reach in beverage cooler near the cook line.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The vent filters over the cook line grill with excessive grease accumulation.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

4. Feb 5, 2024 Routine · 3 priority, 3 priority foundation, 4 core, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     PRIORITY: Raw chicken was being stored above raw fish. Operator reorganized the chicken below the fish during the inspection.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: A bucket of sliced lettuce was being stored on a shelf/counter in the warewashing area at room temperature. The sliced lettuce had an internal temperature of 57°F. The bucket of sliced lettuce was moved to the 3 door reach in cooler during the inspection. The salsa cups in the portable cooler with ice in the server's station were being cold held at 48°F. Operator added more ice and they cooled down to 40-41°F during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY/REPEAT: The pozole in the 2 door reach in cooler in the basement had a preparation date of 1/27, it should have been discarded on 2/2. The caldo de camaron (shrimp soup) in the 2 door reach in cooler in the basement had a preparation date of 1/23, it should have been discarded on 1/29. Both food items had exceeded their 7 day shelf life/date mark. Operator discarded both food items during the inspection.

     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 Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods were observed for the rice in the right 2 door reach in cooler. Warm rice was being stored in sealed Ziploc bags, operator stated that it was cooling. The rice was moved into 2 shallow uncovered pans in the right 2 door reach in cooler during the inspection.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - DATE MARKING METHODS

     A container with beans in the walk in cooler was not date marked. The suadero, carnitas and other food items in the prep cooler were not date marked. The cocktail sauce in the 3 door reach in cooler was not date marked. Operator and employees knew when each of the food items were prepared. Employees date marked all the food items that required a date mark during the inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink in the warewashing area was not accessible. The handwashing sink was blocked with large pots and pans. The handwashing sink was unavailable for proper handwashing. Operator moved the large pots and pans away from the handwashing sink during the inspection. Operator educated staff about the importance of handwashing and accessibility of the sink.

     Correction: Keep handwashing sink accessible at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     REPEAT: Multiple food items throughout the kitchen and basement coolers were observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple non-transparent stainless steel shakers were not labeled. Non-transparent bottles of oil were not labeled. Operator labeled the shakers and oil bottle during the inspection.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Corrected on site

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle was provided at the handwashing sink in the kitchen area. Operator grabbed a large bucket and placed it below the sink to be used as a trash can during the inspection.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Non-gender employee bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

5. May 11, 2023 Follow Up · 4 priority foundation, 11 core, 15 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The can opener was visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink in the warewashing area is not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the warewashing area.

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

     Code 6-301.11

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device is available at the handwashing sink in the warewashing area for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing bracelets on the wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     The cake in the dessert reach in cooler was uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Rice, flour and other food items stored in the rack for dry storage were observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Raw meats, salsas and other food items throughout the coolers were observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     There was a scoop with no handle in the salt container in the warewashing area. Employee removed the scoop from the container during inspection.

     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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A food container with beans was stored on the floor in the dry storage area (next to the warewashing area).

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

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The shelves in the coolers are corroded. They are not smooth and easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, non absorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The gaskets of the 2 door coolers in the meat prep area were peeling from the doors of the coolers. The coolers are not being maintained in good repair.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The cutting board in the meat prep area was heavily scored and discolored.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The fan of the dessert cooler was soiled with dust.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Several tiles in the kitchen and warewashing area were broken and soiled with food debris. They are not smooth and easily cleanable.

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

     Code 6-201.11

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The hood filters are soiled with grease.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14