Los Perez Watertown LLC Dba Los Perez Supermarket

Year by year

Inspections

1. Jan 5, 2026 Re-inspection 2 · No items found

   No violations cited.

2. Dec 17, 2025 Re-inspection · 3 priority, 2 priority foundation, 1 core, 6 repeat
   • Serious Priority Repeat

     REHEATING FOR HOT HOLDING

     Tamales in warmer at ice cream counter were improperly reheated. Staff indicated they were put into warmer at 9:30 to reheat but at 11:30, the temperature was 110F. They were voluntarily disposed of.

     Correction: Adjust procedures and methods to properly reheat food. [Explain]. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Pastries indicating they were contained cream cheese were held at room temperature on a shelf. On the second re-inspection, three containers of salsa were left at room temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Work with your distributor to ensure all received foods have labels and inquire if the food item is safe to be stored at ambient temperature, which will typically require some form of product testing.

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

   • Serious Priority Repeat

     TOXIC SUBSTANCES - RETAIL STORAGE AND DISPLAY

     Medication is stored over food items on the shelves near the registers.

     Correction: Store toxic materials below or away from food and equipment.

     Code 7-301.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Salsas, guacamole, and other items stored in the refrigerators do not have dates. They are made in the facility. Dates and labels are applied before it goes out to the retail floor, but the date on the printed label does not record the manufacture date, only the date the label was printed. Labels should be applied when the food is prepared and packaged, to ensure that the 7 day date mark is being followed.

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

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces in the butcher area is soiled, but in use, however, no available sanitizer and wiping cloths are within close proximity for use.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the WIC, such as the racks and floor, are soiled with accumulations of debris, including dried blood from meat products. Drying racks in the warewashing area are soiled with accumulations of debris.

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

     Code 4-601.11 (C)

3. Dec 3, 2025 Routine · 4 priority, 3 priority foundation, 6 core, 3 repeat
   • Serious Priority

     REHEATING FOR HOT HOLDING

     Tamales in warmer at ice cream counter were improperly reheated. Staff indicated they were put into warmer at 9:30 to reheat but at 11:30, the temperature was 110F. They were voluntarily disposed of.

     Correction: Adjust procedures and methods to properly reheat food. [Explain]. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Chili Relleno, Refried Beans, and Taquitos in steam table were hot held at 102, 110, and 110F respectively. Operator indicated they were within the two hour window since leaving 135, so reheating was initiated.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Pastries indicating they were contained cream cheese were held at room temperature on a shelf.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Work with your distributor to ensure all received foods have labels and inquire if the food item is safe to be stored at ambient temperature, which will typically require some form of product testing.

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

   • Serious Priority

     TOXIC SUBSTANCES - RETAIL STORAGE AND DISPLAY

     Medication is stored over food items on the shelves near the registers.

     Correction: Store toxic materials below or away from food and equipment.

     Code 7-301.11

   • Not serious Priority Foundation

     THAWING

     Meat item was being thawed in packaging on the floor in a large metal pot full of water. Operator moved pot into the WIC after speaking with inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Salsas, guacamole, and other items stored in the refrigerators do not have dates. They are made in the facility. Dates and labels are applied before it goes out to the retail floor, but the date on the printed label does not record the manufacture date, only the date the label was printed. Labels should be applied when the food is prepared and packaged, to ensure that the 7 day date mark is being followed.

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

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces in the butcher area is soiled, but in use, however, no available sanitizer and wiping cloths are within close proximity for use.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sauces, oil, and water in squeeze bottles throughout facility are not provided with a label.

     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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items in the WIC are stored on the floor. Meat was being incorrectly thawed in a pot 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 pastries that are wholesaled to retail facility by Mr. Churro, and available for customer self-service, were not equipped with labels. PIC states they are not made in house and usually come with labels.

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

     Code 3-602.11 (A)

   • Not serious Core Corrected on site

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Integral thermometer on Right Side of produce cooler is broken. Operator placed a new thermometer during visit.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the WIC, such as the racks and floor, are soiled with accumulations of debris, including dried blood from meat products. Drying racks in the warewashing area are soiled with accumulations of debris.

     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 - CLEANING FREQUENCY

     The WIC is not cleaned often enough to prevent an accumulation of food debris.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

4. Apr 24, 2024 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee in front ice cream area observed not washing hands before putting on pair of gloves to serve customer.

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

     Code 2-301.14

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in front ice cream area observed to have fruit, ice, and plastic skewers in sink basin during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Rim paste packaged within the facility missing ingredients and net weight on package. Gummies packaged within the facility observed to be missing ingredient information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

5. Apr 10, 2024 Routine · 3 priority, 1 priority foundation, 4 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee in front ice cream area observed not washing hands before putting on pair of gloves to serve customer.

     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 Corrected on site

     TCS FOOD - HOT HOLDING

     Rice and refried beans in kitchen steam table are hot held at 100 and 125°F respectively.

     Correction: Food items were reheated to above 165 at the time of inspection. Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at mop sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in front ice cream area observed to have fruit, ice, and plastic skewers in sink basin during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Bulk seasonings in meat prep area observed to be stored in unlabeled containers.

     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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items in the walk-in cooler and walk-in freezer observed 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 - LABEL INFORMATION

     Rim paste packaged within the facility missing ingredients and net weight on package. Gummies packaged within the facility observed to be missing ingredient information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walk-in cooler floor (underneath shelves) observed unclean.

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

     Code 6-501.12

6. Jun 12, 2023 Routine · 2 priority, 3 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

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

     The chlorine sanitizer in the ice cream area is not being used according to EPA registered label use instructions and is at 200+ PPM.

     Correction: The sanitizer bucket was remade at the time of inspection and observed to be 100 PPM. 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

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided withr backflow prevention at mop sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation Corrected on site

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     No hot water available at the handwashing/warewashing sinks in the kitchen or meat case area. Food service was halted at time of inspection until hot water could be obtained again. The front ice cream area is served by a separate hot water heater and was observed at appropriate temperatures at time of inspection.

     Correction: The hot water heater was off - turned on at time of inspection and hot water was available within an hour. Food service in these two areas were halted until hot water was obtained. Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in ice cream preparation area observed to be blocked with dishes during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers (spray bottles) of chemicals in kitchen not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Food items like sugar and salt are stored in unlabeled containers.

     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

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution in kitchen is dirty and observed to be 10 PPM.

     Correction: Wiping cloth solution was remade and observed to be 50 PPM. Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sinks in the ice cream area and the back room ice cream preparation room are not maintained in good repair and observed to be leaking.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)