Skip to content
Loading map…

RICO FRESH MARKET

3552 W ARMITAGE AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

RICO FRESH MARKET has been inspected 31 times by Chicago Department of Public Health since April 2, 2013. The most recent inspection, on July 9, 2026, recorded 1 infraction.

6 of 31 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 23 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 27 times across 13 separate inspections, most recently on July 9, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 15 times across 14 separate inspections, most recently on July 2, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 13 times across 10 separate inspections, most recently on November 5, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 12 times across 8 separate inspections, most recently on May 14, 2026. For example: PERSONAL CLEANLINESS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 4 separate inspections, most recently on May 7, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

31 inspections

  1. Complaint Re-Inspection

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED MISSING OR BROKEN THERMOMETERS LINSIDE COOLING UNITS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN
  2. Complaint

    6 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 100 LBS OR MORE OF PREVIOUSLY PREPARED MEALS (RICE BEANS, CHICKEN, SOUPS PARMASEAN, VARIETY FRESH SAUSAGES, FRESH CHEESES AND YOGURT FOUND AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. TEMPERATURES RANGING BETWEEN FROM 47.8F-55.0F. SAID FOOD ITEMS WERE STORED INSIDE 2 DISPLAY COOLING UNITS LOCATED IN REAR GROCERY NEAR DELI. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F AND BELOW AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. ALL SAID FOOD ITEMS WERE VOLUNTARILY DISCARDED BY PIC. TOTAL COST $320.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 2 DISPLAY COOLERS LOCATED IN REAR GROCERY NEAR FRESH MEAT AND DELI AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION WHILE STORING TCS FOODS (FRESH CHEESE SAUSAGE, CHICKEN). NOTED TEMPERATURE OF EQUIPMENT @48.1F AND 50.1F. INSTRUCTED TO REPAIR EQUIPMENT TO 41F AND BELOW AS REQUIRED. BOTH UNITS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED MISSING OR BROKEN THERMOMETERS LINSIDE COOLING UNITS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 150 OR MORE SMALL BLACK LIVE FLIES THROUGHOUT DELI/PREPARED FOODS PREPARATION AREAS ON WALLS, PAPER TOWELS, REFRIGERATION EXTERIOR SURFACES, BASEMENT PREP, BAKERY PREP AND STORAGE AREA. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, CLEAN AND SANITIZE AFFECTED AREAS. MUST ELIMINATE LIVE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. #7-38-020 (a). CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ALL TABLES AND EQUIPMENT LOCATED IN BAKERY/PREPARED FOODS AND BASEMENT PREP AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE BUILT UP DRIED FOOD DEBRIS ON SAID SURFACES AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS AND WALLS INCLUDING REAR STORAGE LEADING TO COMPACTOR, PRODUCE WALK IN COOLER, BASMENT STORAGE IN BETWEEN PALLETES, THROUGHOUT ALL PREP AREAS AND BEHIND LARGE COOLERS THROUGHOUT IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL TRASH AND FOOD DEBRIS FROM SAID AREA. MUST MAINTAIN
  3. Complaint Re-Inspection

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED FOOD EMPLOYEES LOCATED IN MEAT/DELI PREP AREA WITHOUT EFFECTIVE HAIRNETS. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ALL TABLES AND EQUIPMENT LOCATED IN BAKERY/PREPARED FOODS AND BASEMENT PREP AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE BUILT UP DRIED FOOD DEBRIS ON SAID SURFACES AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS AND WALLS INCLUDING REAR STORAGE LEADING TO COMPACTOR, BASMENT STORAGE IN BETWEEN PALLETES, THROUGHOUT ALL PREP AREAS AND BEHIND LARGE COOLERS THROUGHOUT GROCERY IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL TRASH AND FOOD DEBRIS FROM SAID AREA. MUST MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED ACCUMULATED GREASE, DUST AND DIRT DEBRIS BUILD UP ON VENTILATION HOODS LOCATED IN PREPARED FOOD/BAKERY AND TAQUERIA. INSTUCTED TO CLEAN AND MAINTAIN AS REQUIRED.
  4. Complaint

    12 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDSINK LOCATED IN MEAT, DELI AND PREPARED FOOD PREP AREA WITHOUT HAND DRYING PROVISION DURING TIME OF INSPECTION.INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. PIC PROVIDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 70 LBS OF VARIOUS DELI MEAT (POLISH HAM, TURKEY, HARD SALAMI, CORNED BEEF, HAM, MORTADELLA, HEAD CHEESES, ETC ALL STORED INSIDE DISPLAY COOLER AND 2 DOOR COOLER BEHIND COUNTER IN DELI PREP AREA AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION. NOTED TEMPERATURES RANGING FROM 47F-65F. INSTRUCTED TO HOLD ALL COLD TCS FOODS AT 41F AND BELOW AND MAINTAIN.PIC VOLUNTARILY DISCARDED AND DENATURED SAID DELI MEAT, TOTAL COST $350. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED APPROXIMATELY 35 LBS OF (DRIED CURED BEEF) LOCATED ON DISPLAY IN CASING IN DELI AND DISPLAY CASING IN GROCERY AISLE. PER PERSON IN CHARGE SAID BEEF IS IS PREPARED AND DRIED IN BASMENT. NO CDPH APPROVAL ON SITE FOR REVIEW AT THIS TIME. INSTRUCTED TO DISCONTINUE PREPARATION OF SAID FOOD ITEM AND OBTAIN APPROVED HACCP PLAN. PIC VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED NO DOCUMENTATION OF PROPOSED VARIANCE ON SITE TO PREFORM SPECIAL PROCESS ON SITE AS REQUIRED FOR CURING BEEF. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. PLEASE SEE VIOLATION #29 FOR CITATION INFORMATION.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE FOLLOWING COOLERS LOCATED DELI PREP AREA @ IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION, WHILE STORING TCS FOODS (VARIOUS DELI MEAT, SLICED CHEESE). NOTED TEMPERATURE OF 2 DOOR COOLING UNIT (63F), (48F). INSTRUCTED TO REPAIR UNITS TO REQUIRED TEMPERATURE OF 41F OR BELOW AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.UNIT TAGGED AND HELD FOR INSPECTION.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED DEAD MOUSE BEHIND COOLING UNIT LOCATED IN GROCERY. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE SAID FLOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD PREPARATION (IN USE) AREA OBSERVED WITHOUT OVERHEARD PROTECTION/ CEILING IN BASEMENT DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE SMOOTH, EASILY CLEANABLE, DURABLE AND PROPERLY INSTALLED CEILING TO PROHIBIT POTENTIAL CONTAMINATION. MUST MAINTAIN PHYSICAL FACILITIES. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD EMPLOYEES LOCATED IN MEAT/DELI PREP AREA WITHOUT EFFECTIVE HAIRNETS. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED INADEQUATE SPLASH GUARD ON HANDSINK IN TAQUERIA PREP AREA NEXT TO CUPS. INSTRUCTED TO INSTALL SMOOTH AND EASILY CLEANABLE BARRIER TO PREVENT POSSIBLE CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ALL TABLES AND EQUIPMENT LOCATED IN BAKERY/PREPARED FOODS AND BASEMENT PREP AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE BUILT UP DRIED FOOD DEBRIS ON SAID SURFACES AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS AND WALLS INCLUDING REAR STORAGE LEADING TO COMPACTOR, BASMENT STORAGE IN BETWEEN PALLETES, THROUGHOUT ALL PREP AREAS AND BEHIND LARGE COOLERS THROUGHOUT GROCERY IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL TRASH AND FOOD DEBRIS FROM SAID AREA. MUST MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ACCUMULATED GREASE, DUST AND DIRT DEBRIS BUILD UP ON VENTILATION HOODS LOCATED IN PREPARED FOOD/BAKERY AND TAQUERIA. INSTUCTED TO CLEAN AND MAINTAIN AS REQUIRED.
  5. Complaint

    0 infractions

  6. Canvass

    10 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP, AND STORAGE AREAS IN THE BASEMENT. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED IN TAQUERIA CLOSET/STORAGE AREA WITH FOOD PREP TABLE WITH CUTTING BOARD AND KNIFE WITH FOOD HANDLER CUTTING VEGTABLES, INSTRUCTED TO REMOVE TABLE FROM CLOSET AND MOVE IT INTO PREP AREA CLOSER TO 1 AND ONLY HAND SINK IN TAQUERIA
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTED AND ENCRUSTED STORAGE RACKS IN WALK IN COOLER, IN BASEMENT AND BUTCHER AREAS. NOTED RACKS IN PASTRY AND TAQUERIA WITH FOOD DEBRIS. INSTRUCTED SURFACES MUST BE SMOOTH AND EASILY CLEANABLEI, NSTRUCTED TO CLEAN & MAINTAIN
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS TO BIG TO SUBMERGED IN THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE SAID LARGE POTS OR REPLACED THE 3 COMPARTMENT SINK WITH A 3 COMPARTMENT SINK THAT HAS LARGER COMPARTMENTS TO WASH RINSE AND SANITIZE ALL POTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENTIN REAR COOKING/PASTRY AREA, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED BOTH FAUCETS AT 3 COMPARMENT SINK IN TAQUERIA SPRAYING TO THE SIDE, INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING FLOOR GROUT AND MISSING, DAMAGED AND BROKEN FLOOR TILES IN THE FOLLOWING AREAS: BAKERY, KITCHEN, BUTCHER AREA, BUTCHER WALK IN COOLER NOTED IN BUTCHER, AND STAFF RESTROOM AREAS BASE BOARD TILES ALSO MISSING. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A HOLE IN THE WALL BEHIND 3 COMPARTMENT SINK IN TACQUERIA INSTRUCTED TO SEAL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A MISSING LIGHT SHIELD IN THE TAQUERIA, INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN THE WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO POST/PROVIDE.
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED TOXIC ITEMS NOT PROPERLY STORED. FOUND BAG OF CEMENT AND GASOLINE IN CONTAINER ON FOOD SHELVING UNIT IN THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REMOVE TOXIC ITEMS FROM THE FOOD SHELVING STORAGE AREA IN THE BASEMENT. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD ITEMS OUT OF ORIGINAL CONTAINERS WITH NO LABELS DISPLAYING THE COMMON FOOD ITEM NAME. INSTRUCTED TO LABEL WITH COMMON FOOD NAME WHEN OUT OF ORIGINAL FOOD CONTAINERS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE IN THE BAKERY AREA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED IMPROPER STORAGE OF WIPING CLOTHS IN THE FOOD PREPARATION AREA IN THE BAKERY AREA. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USAGE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GARBAGE AREA NOT CLEAN. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER (OLD EQUIPMENT, BOXES, GARDEN HOSE, ETC) UNDER THE STAIRS IN THE BASEMENT AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND CLEAN/MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOPS IN THE UTILITY SINK AREA BEING STORED IMPROPERLY. INSTRUCTED TO STORE PROPERLY AND MAINTAIN.
  9. Complaint

    5 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 120F IN HOT HOLDING UNIT. ALSO OBSERVED THE FOLLOWING ITEMS AT IMPROPER HOT HOLDING TEMPERATURE. ROTISSERIE CHICKEN, CHICKEN TENDERS AND BARBEQUE CHICKEN FOUND AT IMPROPER HOT HOLDING TEMPERATURE BETWEEN 115-120F. TCS FOODS MUST BE HELD AT 135F OR ABOVE IN HOT HOLDING UNIT. FOOD DISCARDED VOLUNTARILY BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $250.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON PREPARED FOOD HELD FOR MORE THAN 24 HOURS. OBSERVED PREPARED MACARRONI SALAD, CHICKEN SALAD, POTATO SALAD AND CRAB SALAD HELD FOR MORE THAN 24 HOURS WITHOUT A DATE LABEL. MUST PROVIDE A DATE LABEL OR DATE MARKING SYSTEM ON PREPARED FOOD HELD FOR MORE THAN 24 HOURS. FOOD DISCARDED VOLUNTARILY BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SEVERAL PACKAGED FOOD FOR CUSTOMER SELF SERVICE WITHOUT A LABEL. PACKAGED FOOD SUCH AS BANANA BREAD, BUTTER COOKIES, CANNOLIS, MUFFINS, DANISH, FRUIT AND BREAD. INSTRUCTED TO PROVIDE A LABEL WITH NAME OF FOOD, ADDRESS, NET QUANTITY, INGREDIENTS IF 2 OR MORE, ALLERGENS IF APPLICABLE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON CUTTING BOARD IN MEAT DEPARTMENT. INSTRUCTED TO PLACE WET WIPINGS CLOTHS IN SANITIZING SOLUTION BUCKET WHEN NOT BEING USED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARD BOARD BEING USED AS FLOOR MATS IN BAKERY PREP. INSTRUCTED TO REMOVE.
  10. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES/FLOOR TILES WITH LOW GROUT AT BAKERY PREP AREA AROUND 3-COMPARTMENT SINK. MUST REPLACE DAMAGED FLOOR TILES AND REGROUT FLOOR TILES WHERE NECESSARY.
  11. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ACCUMULATED BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN. ALL ICE IN ICE MACHINE VOLUNTARILY DISCARDED. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MEAT COMPARTMENT 3-COMPARTMENT SINK MIDDLE COMPARTMENT DRAINING SLOWLY ALSO BASEMENT PREP AREA HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN SINKS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES/FLOOR TILES WITH LOW GROUT AT BAKERY PREP AREA AROUND 3-COMPARTMENT SINK. MUST REPLACE DAMAGED FLOOR TILES AND REGROUT FLOOR TILES WHERE NECESSARY.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOODS YOGURT AND FLAN HELD AT IMPROPER TEMPERATURES BETWEEN 54.3 F AND 58.1 F INSIDE YOGURT REACH IN COOLER. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL SAID OUT OF TEMPERATURE TCS FOODS VOLUNTARILY REMOVED AND DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND YOGURT REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERTURE BETWEEN 34.7 AT BOTTOM OF COOLER AND 58.1 F AT TOP OF COOLER. FOUND TCS FOODS YOGURT AND FLAN HELD INSIDE SAID COOLER. INSTRUCTED MANAGER YOGURT REACH IN COOLER AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW THROUGHOUT COOLER. PRIORITY VIOLATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MEAT DEPARTMENT 3-COMPARTMENT SINK PIPES DRAINING SLOWLY AND BAKERY 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT PIPE LEAKING. MUST REPAIR/MAINTAIN SINKS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BAKERY AND MEAT DEPARTMENTS 3-COMPARTMENT SINKS MISSING STOPPERS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR SAID 3-COMPARTMENT SINKS.
  14. Canvass Re-Inspection

    0 infractions

  15. Canvass

    10 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED A FOOD HANDLING EMPLOYEE WASH THEIR HANDS WITH GLOVES ON AT THE EXPOSED HAND WASHING SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED THAT EMPLOYEES MUST PROPERLY WASH THEIR HANDS BEFORE PREPARING FOOD. PRIORITY 7-38-010. NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED A FOOD HANDLING EMPLOYEE TAKE OFF THEIR GLOVES AFTER PREPARING FOOD AND PUT ON A NEW PAIR OF GLOVES WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED TO TRAIN EMPLOYEES TO WASH THEIR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES. PRIORITY 7-38-010. NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED A FOOD HANDLING EMPLOYEE ATTEMPT TO WASH THEIR HANDS IN THE 3 COMPARTMENT SINK AFTER TAKING OFF THEIR GLOVES. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST USE ONLY THE EXPOSED HAND WASHING SINKS TO WASH THEIR HANDS. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED EXPIRED SALSA STORED BEYOND THE 7 DAY EXPIRATION DATE IN THE REACH-IN COOLER IN THE TAQUERIA PREP AREA. MANAGEMENT VOLUNTARILY DISCARDED THE EXPIRED FOODS. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED CONTAINERS OF BLEACH AND DETERGENT NOT LABELED IN THE MEAT PREP AREA. MANAGEMENT INSTRUCTED TO LABEL THE CONTAINER OF ALL TOXIC MATERIALS. PRIORITY FOUNDATION 7-38-015. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED FOODS SUCH AS CEVICHE AND POTATO SALAD WITH NO INGREDIENTS ON THE LABEL. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 30 LIVE SMALL FLIES IN THE BAKERY PREP AREA AND AROUND THE EMPLOYEE STORAGE LOCKERS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DARK STAINS ON THE CUTTING BOARD IN THE PRODUCE PREP AREA IN THE BASEMENT. MANAGEMENT INSTRUCTED TO REPLACE OR RESURFACE THE CUTTING BOARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE STAINLESS STEEL STORAGE SHELVES, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS, AND PREP TABLES IN THE BAKERY PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE GREASE ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT IN THE TAQUERIA PREP AREA.
  16. Complaint Re-Inspection

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK IN HOT FOODS PREP AREA /MEAT PREP AREA SERVING LINE.MUST INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER WITH SOAP AND TOWELS.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Violation Codes: 4-204.112(B) Inspector Comments: MUST PROVIDE A THERMOMETER FOR SALSA COOLER ON SALES FLOOR
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY ,TAQUERIA AND HOT FOODS AREAS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM TAQUERIA- GRILL TABLE,FRYER CABINET.MEAT DEPT. INTERIOR PARTS OF ICE MACHINE,PRODUCE ,DAIRY & MEAT WALK IN COOLER-SHELVING UNITS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE DAMAGED WALL TRIM IN TAQUERIA,DAMAGED WALL TILE IN MEAT PREP AREA.MUST REMOVE EXCESSIVE CAULKING FROM WALLS AND CEILINGS IN PRODUCE WALK IN COOLER AND AROUND WALLS AT PROOFING BOX IN BAKERY AREA.MUST GROUT FLOOR AND REPLACE DAMAGED FLOOR TILES IN BAKERY AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES THROUGHOUT PREP AREAS AND WALK IN COOLERS AND FLOOR DRAINS WHERE NEEDED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM CEILINGS IN PRODUCE & DAIRY WALK IN COOLER
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-202.11 Inspector Comments: MUST REPLACE BURNTOUT LIGHT IN DAIRY WALK IN COOLER
  17. Complaint

    12 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN HOT FOODS PREP AREA /MEAT PREP AREA SERVING LINE.MUST INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER WITH SOAP AND TOWELS.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
      • OBSERVED COOKED FOODS INSIDE OF HOT HOLDING DISPLAY UNIT NOT WHOLESOME AND IN GOOD CONDITION.OBSERVED EXCESSIVE CONDENSATION DRIPPING FROM INTERIOR RUSTY PARTS AND LIGHT FIXTURES ONTO FOODS STORED INSIDE OF UNIT SUCH AS (COOKED CARNITAS,COOKED CHICKEN ,COOKED FISH,ETC).PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A WAY TO PROTECT FOOD WHILE BEING ON DISPLAY.APPX.95LBS.$156.(PRIORITY 7-38-005)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A THERMOMETER FOR SALSA COOLER ON SALES FLOOR.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY ,TAQUERIA AND HOT FOODS AREAS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 35 OR MORE LIVE SMALL FLIES FLYING AROUND,ON CEILINGS AND WALLS IN DELI,BAKERY,MEAT PREP AREA,REAR COMPACT AREA.ALSO. EVIDENCE OF APPX. 5-7 LIVE LARGE FLIES ON WALLS AND PACKAGE CONTAINERS IN MEAT PREP AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/26/19.(PRIORITY FOUNDATION 7-38-020(A)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM TAQUERIA- GRILL TABLE,FRYER CABINET.MEAT DEPT. INTERIOR PARTS OF ICE MACHINE,PRODUCE ,DAIRY & MEAT WALK IN COOLER-FAN GUARD COVERS ,SHELVING UNITS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GREASE CONTAINER LID ENCRUSTED WITH GREASE AND LID RAISED UP ON ONE SIDE LEAVING AN OPENING APPX."4-6" WIDE.MUST REMOVE GREASE AND HAVE LID TIGHT FITTING.(PRIORITY FOUNDATION 7-38-020(B)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED WALL TRIM IN TAQUERIA,DAMAGED WALL TILE IN MEAT PREP AREA,CEILING IN MEN'S TOLET ROOM IN POOR REPAIR.MUST REMOVE EXCESSIVE CAULKING FROM WALLS AND CEILINGS IN PRODUCE WALK IN COOLER AND AROUND WALLS AT PROOFING BOX IN BAKERY AREA.MUST GROUT FLOOR AND REPLACE DAMAGED FLOOR TILES IN BAKERY AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES THROUGHOUT PREP AREAS AND WALK IN COOLERS AND FLOOR DRAINS WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM CEILINGS IN PRODUCE & DAIRY WALK IN COOLER
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNTOUT LIGHT IN DAIRY WALK IN COOLER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN BUILD UP AT HOOD AND FILTERS AT COOKING EQUIPMENT.
  18. Canvass

    17 infractions

    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED MALE EMPLOYEE HANDLING FOODS WITH BARE HANDS.OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS(3LBS.COOKED POBLANO PEPPERS)BEING PLACED INTO HOT HOLDING UNITS.MUST USE GLOVES AND UTENSILS TO HANDLE READY TO EAT FOODS.PRODUCT WAS DISCARDED BY MANAGER.3LBS.$9.COS(PRIORITY 7-38-010)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK IN BASEMENT PREPACKAGING AREA FOR (SEASONINGS AND SPICES)MUST PROVIDE A HAND SINK WITH HOT AND COLD RUNNING WATER.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF HOT HOLDING FOODS AT COUNTER TOP HOT HOLDING UNIT IN TAQUERIA SUCH AS 30LBS. PACKAGED BOWLS OF COOKED BEANS 132.4F-132.8F,25LBS. PREPACKAGED RICE 132.8F-132.9F.,100LBS.COOKED CHICKEN 128.8F ON HOT HOLDING DISPLAY ON SALES FLOOR.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX.155LBS.$610.(PRIORITY 7-38-005)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF COLD HOLDING FOODS IN PRODUCE OPEN DISPLAY UNIT ON SALES FLOOR SUCH AS APPLE SALAD 5LBS. 45.9F,10LBS. YOGURT AND FRUIT CUP 46.2F,10LBS. GUACAMOLA 45.6F,54.9F PREPACKAGED SALADS,5LBS. SPINACH 52.2F,21LBS. HEART LETTUCE 52.5F,30LBS. PICO DE GALLO 46.4F,95LBS. RED SALSA 46.6F-47.1F,14LBS. KALE 45.4F,100LBS. MASA 46.4F,25LBS. CORN 45.7F,25LBS. MASA 46.1F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLD FOODS AT 41.0F OR BELOW.APPX.475LBS.$2,031.50.CONSOLIDATED ABOVE VIOLATION.(PRIORITY 7-38-005)
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS STORED INSIDE OF DELI DISPLAY UNIT AND TAQUERIA PREP COOLER SUCH AS PREPARED SALADS 4LBS. CACTUS SALAD,5LBS. CRAB SALAD,6LBS. POTATO SALAD,6LBS. CHICKEN SALAD,5LBS. TUNA,6LBS. MACARONI SALAD,6;BS.CEVICHE FISH,6,7LBS CEVICHE SHRIMP.5LBS. SHREEDED LETTUCE,4LBS. COOKED STEAK.PRODUCT WAS DISCARED BY MANAGER.MUST DATE MARK FOODS PROPERLY.APPX. 53.7LBS.$241.(PRIORITY FOUNDATION 7-38-005)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED ON MENU OF THE RISK OF CONSUMING RAW OR UNDER COOKED FOODS.MUST PROVIDE A REMINDER AND DISCLOSURE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURES OF COUNTER TOP HOT HOLDING UNIT IN TAQUERIA AT 120.3F,PRODUCE OPEN DISPLAY UNIT ON SALES FLOOR AT 50.0F,CHICKEN HOT HOLDING UNIT ON SALES FLOOR AT 77.7F.A HELD FOR INSPECTION TAG PLACED ON UNITS .ONCE REPAIRED FAX OR EMAIL .MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW AND HOT HOLDING UNIT AT 135.0F.(PRIORITY 7-38-005)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A THERMOMETER FOR COUNTER TOP HOT HOLDING UNIT IN TAQUERIA.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINERS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK IN BAKERY PREP AREA
    • 46. GLOVES USED PROPERLY
      • MUST USE GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS IN ALL PREP AREAS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP ON GRILL TABLES,FRYER CABINETS,MEAT PREP- WRAPPING STATION,UNDER SIDES OF PREP TABLES.MEAT WALK IN COOLER- FAN GUARD COVERS.BAKERY PREP AREA- ROLLING CARTS,CABINETS,EXTERIOR OF OVEN.MEAT WALK IN COOLER-SHELVING UNITS.PRODUCE WALK IN COOLER-FAN GUARD COVERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE GAP AT DRAIN BOARD AND LOOSE FAUCET AT 3- COMP SINK IN THE TAQUERIA,BAKERY LEAKY PIPE AT 3- COMP SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR IN BAKERY PREP AREA AND TAQUERIA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE BROKEN FLOOR TILE IN MEAT WALK IN COOLER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP ON HOOD AND FILTERS IN TAQUERIA .
  19. Complaint Re-Inspection

    4 infractions

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • 8-201.13 PREMISES DOES NOT HAVE A HACCP PLAN FOR PREPARING CHORIZO SAUSAGE THAT IS DISPLAYED AT ROOM TEMPERATURE BEHIND THE DELI COUNTER. MANAGEMENT INSTRUCTED TO SUBMIT A HACCP PLAN AND CEASE MAKING THE CHORIZO UNTIL THE HACCP PLAN HAS BEEN APPROVED. APPROXIMATELY 30# OF CHORIZO WORTH $100 WAS DISCARDED VOLUNTARILY BY MANAGEMENT.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • 8-103.11 NO VARIANCE OBTAINED FROM CDPH FOR CURING CHORIZO SAUSAGE. MANAGEMENT INSTRUCTED TO PROVIDE AN APPROVED VARIANCE FROM CDPH BEFORE CHORIZO SAUSAGE CAN BE PREPARED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 REPLACE THE BROKEN LID FOR THE ICE MACHINE IN THE MEAT/DELI PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 REGROUT THE FLOOR TILES WHERE NEEDED IN THE MEAT/DELI DEPARTMENT AND BAKERY PREP AREA. 6-501.12 CLEAN THE FLOOR OF THE MEAT WALK-IN COOLER AND BAKERY PREP AREA.
  20. Complaint

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16(A)(1) OBSERVED CHICKEN AT 120.2F INSIDE OF THE DELI STEAM TABLE. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $60. PRIORITY 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2) OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 3 DOOR PREP COOLER IN THE TAQUERIA. OBSERVED MILK AT 48.6F, CHICKEN AT 46.4F, SOUR CREAM AT 53.6F, SALSA AT 48.2F. OBSERVED COOKED STEAK AT 52.4F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $1000. PRIORITY 7-38-005. SEE VIOLATION #21 FOR CITATION.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • 8-201.13 PREMISES DOES NOT HAVE A HACCP PLAN FOR PREPARING CHORIZO SAUSAGE THAT IS DISPLAYED AT ROOM TEMPERATURE BEHIND THE DELI COUNTER. MANAGEMENT INSTRUCTED TO SUBMIT A HACCP PLAN AND CEASE MAKING THE CHORIZO UNTIL THE HACCP PLAN HAS BEEN APPROVED. APPROXIMATELY 30# OF CHORIZO WORTH $100 WAS DISCARDED VOLUNTARILY BY MANAGEMENT.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • 8-103.11 NO VARIANCE OBTAINED FROM CDPH FOR CURING CHORIZO SAUSAGE. MANAGEMENT INSTRUCTED TO PROVIDE AN APPROVED VARIANCE FROM CDPH BEFORE CHORIZO SAUSAGE CAN BE PREPARED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED THE 3 DOOR PREP COOLER IN THE TAQUERIA WITH AN AIR TEMPERATURE OF 52F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MILK AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) NO THERMOMETER WAS OBSERVED THE SALSA COOLER BEHIND THE MEAT COUNTER. MUST PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 PREPACKAGED SALSAS IN THE COOLER FOR CONSUMER SERVICE MUST BE LABELED WITH ALL INGREDIENTS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED APPROXIMATELY 35 LIVE SMALL FLIES ON THE WALLS AND CEILING IN THE TAQUERIA FOOD PREP AREA, BAKERY PREP AREA AND MEAT/DELI DEPARTMENTS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 OBSERVED STYROFOAM CUPS AND PLASTIC CUPS USED AS A SCOOP FOR SALSA. MANAGEMENT INSTRUCTED TO USE UTENSILS WITH A HANDLE AND TO STORE THE HANDLE ABOVE THE TOP OF THE FOOD AND CONTAINER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.12 OBSERVED DRY STORAGE ITEMS AND SINGLE-USE ARTICLES STORED UNDERNEATH SEWER LINES IN THE WEST BASEMENT. MANAGEMENT INSTRUCTED TO REMOVE ALL ITEMS BELOW THE SEWER LINES OR SHIELD THE LINES TO INTERCEPT POTENTIAL DRIPS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 REPLACE THE BROKEN LID FOR THE ICE MACHINE IN THE MEAT/DELI PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 DETAIL CLEAN THE INTERIOR OF THE MICROWAVES IN THE TAQUERIA, STORAGE SHELVES AND PREP TABLES IN THE BAKERY PREP AREA, VENTILATION HOOD AND FILTERS IN THE TAQUERIA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 REGROUT THE FLOOR TILES WHERE NEEDED IN THE MEAT/DELI DEPARTMENT AND BAKERY PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE FLOOR OF THE MEAT WALK-IN COOLER AND BAKERY PREP AREA.
  21. Complaint Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Instructed facility to install and maintain a splashguard to the right of the exposed hand sink in the restaurant. Observed exposed waste water pipes in both basements above dry storage areas. Instructed facility to either encase all pipes or relocate said items and to maintain. Observed the large basement produce prep cutting board to have deep dark grooves in it. Instructed facility to replace and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed multiple pots, pans, and utensils too large to be fully submerged in the three compartment sinks. Instructed facility to remove all items or install adequate dish washing facilities and to maintain.
  22. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed the salad bar cooler at a temperature of 52.1f while holding potentially hazardous foods (chicken, cheese, eggs, etc). Instructed facility to repair and maintain at 40f or below. Facility removed all food at time of inspection and prior to inspection completion cooler was repaired and lowered to 39.6f. Critical violation 7-38-005(a).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found foods at improper temperatures- at the salad bar cooler found 1lb of ham at 52.5f, 1lb of cheese at 52.5f, 3lbs of cut leafy greens at 54.9f, and 1/2 lb of hardboiled eggs at 60.1f; at the rear prep (baking and frying) area found 9lbs of raw fish at 53.1f and 9lbs of raw fish at 73.4f. Operator discarded and denatured all food (23.5lbs) with a stated value of $105. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Observed no hand soap at multiple hand sinks- in the restaurant, in the rear frying and baking area, and in the meat department cutting room. Also observed the meat department cutting room hand sink to be inaccessible due to a large cart blocking the sink. Instructed facility to maintain all hand sinks with soap, paper towels, hot and cold water, and accessible at all times. Facility installed soap throughout and removed cart during inspection. Observed meat being prepared in the western basement with no hand sink accessible. Instructed facility to only prepared and handle open foods in approved prep areas or to install an exposed hand sink in said area. Facility relocated meats to eastern basement which has an approved prep area and hand sink accessible. Critical violation 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Observed the three compartment sink at the deli department to have waste water flow back up into compartments when water is released from an adjacent compartment. Instructed facility to repair and maintain so that waste water can be disposed of without backing up. Serious violation 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Instructed facility to install and maintain a splashguard to the right of the exposed hand sink in the restaurant. Observed exposed waste water pipes in both basements above dry storage areas. Instructed facility to either encase all pipes or relocated said items and to maintain. Observed the large basement produce prep cutting board to have deep dark grooves in it. Instructed facility to replace and maintain.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed slight dirt accumulation in the upper interior portion of the ice machine used for human consumption. Instructed facility to clean, sanitize, and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors in the restaurant under cooking equipment and large fixtures. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed a missing ceiling tile above the three compartment sink in the rear baking and frying area. Instructed facility to install and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed low hot water pressure at the restaurant exposed hand sink and low cold water pressure at the basement 3 compartment sink. Instructed facility to repair and maintain. Observed missing sink stoppers or non-functioning sink stoppers at the basement three compartment sink, the deli three compartment sink, and at the restaurant three compartment sink. Instructed facility to repair or install new and maintain. Observed multiple pots, pans, and utensils too large to be fully submerged in the three compartment sinks. Instructed facility to remove all items or install adequate dish washing facilities and to maintain.
  23. Complaint Re-Inspection

    0 infractions

  24. Complaint

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND WASHING SINK IN REAR MEAT PREP AREA NOT MAINTAINED. NO HOT OR COLD RUNNING WATER AVAILABLE AT THIS TIME. INSTRUCTED TO REPAIR AND HAVE CONTINUOUS SUPPLY OF HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. INSTRUCTED MANAGER TO UTILIZE EXPOSED HAND WASHING SINKS LOCATED IN BAKERY AREA OR AT THE FRONT MEAT COUNTER FOR HAND WASHING UNTIL REPAIRED EXPOSED HAND WASHING SINK. CRITICAL VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES NOT MAINTAINED OBSERVED FAUCET AT 3-COMPARTMENT SINK TOO SHORT CAN NOT REACH THE SECOND COMPARTMENT.INSTRUCTED TO REPAIR AND MAINTAIN FAUCET MUST REACH ALL THREE SINKS. INSTRUCTED TO UTILIZE 3-COMPARTMENT SINK IN REAR PREP AREA TO WASH RINSE AND SANITIZE MULTI-USE UTENSILS. SERIOUS VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS INSIDE REACH-IN COOLER LOCATED IN BAKERY AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DUST ACCUMULATED ON VENTILATION FANS INSIDE COOLERS LOCATED IN BAKERY AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND GREASE BUILD-UP ON COOKING EQUIPMENT IN REAR PREP AREA. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAINED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A FEW MISSING CEILING TILES IN REAR MEAT PREP AREA AND IN BAKERY AREA ABOVE STORAGE SHELVING. MUST REPAIR/REPLACE/MAINTAIN. OBSERVED DAMAGED AND CRACKED WALL TILES IN REAR FOOD PREP AREA BEHIND COOKING EQUIPMENT. MUST REPAIR/REPLACE. OBSERVED DUST ACCUMULATION ON CEILING VENTILATION FANS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS IN BASEMENT FOOD PREP AREA ABOVE PREP TABLES. MUST PROVIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN MEAT PREP ROOM AND FRONT MEAT COUNTER. MUST REPAIR AND MAINTAINED.
  25. Canvass

    0 infractions

  26. Complaint

    8 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NOTED A CONTAINER SHELL FISH (OYSTERS)AT THE FRONT PREP/DISPLAY COOLER WITH NO TAGS ATTACHED PER CODE. INSTRUCTED TO HAVE TAGS ON ALL SHELL FISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED ON FILE FOR AN ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF THE SHELL FISH WORTH $15.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(B)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE HOT HOLDING UNITS TO BE IMPROPER:-GROUND BEEF 82.4F, STUFFED PEPPERS 47.3F, TACOS 94.9F, SHRIMP RICE 97.8F, CHICKEN 126.4F, RICE (INDIVIDUALLY PORTIONED CONTAINERS)103.5F, REFRIED BEANS 103.9F,CHEESE IN BREAD 77.4F, HAM 85.8F, PORK 116.3F, FISH 135.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 50 LBS OF FOOD WORTH $490.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED EXPOSED HAND WASH SINK AT THE MEAT PREP COOLER IN POOR REPAIRS WITH PIPES DISCONNECTED AT THE BOTTOM OF SINK AND NO HOT AND COLD RUNNING WATER AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS. CRITICAL VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED BROKEN LID AT THE ICE MACHINE BEHIND THE MEAT DISPLAY CASE. INSTRUCTED TO REPAIR AND MAINTAIN....ALSO NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK OF THE SAME.INSTRUCTED TO PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE...MUST ALSO DETAIL CLEAN SHELVES AT THE FRONT DISPLAY PREP/COOLER WITH OLD FOOD DEBRIS AND DIRT...CLEAN AND MAINTAIN SHELVES AT THE REAR PREP AREA (BAKERY). MUST UPGRADE HOUSE KEEPING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS THROUGH OUT ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE PREP AREAS AND BASEMENT PREP/DRY STORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED SOME REFRIGERATION UNITS AND COOLERS WITH NO STEM THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETER TO ALL REFRIGERATION UNITS AND COOLERS AND MUST BE VISIBLE FOR PROPER TEMPERATURE MONITORING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED WASH CLOTHS SCATTERED THROUGH OUT ALL FOOD PREP TABLES AT FOOD PREP AREAS. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  27. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS IN RESTAURANT/TAQUERIA AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MEAT WALK-IN COOLER. MUST REPAINT OR REPAIR. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT COOKS LINE. MUST REMOVE. OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES IN FOOD PREPARATION AREAS IN FIRST FLOOR. MUST BE SENDED/BLEACHED OR REPLACED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN REAR PREP AREA. DETAIL CLEAN INTERIOR SURFACES OF REACH-IN MILK COOLER IN FIRST FLOOR. REMOVE DIRT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND CARDBOARD BOXES BEING USED AS A FLOOR LINER IN REAR COOKING AREA. INSTRUCTED TO REMOVE AND MAINTAIN. OBSERVED DIRT BUILD-UP ON BASEMENT FLOOR ALONG WALLBASE BEHIND PREP TABLE. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGE CEILING TILES ABOVE REACH-IN MEAT COOLER AND ICE CREAM FREEZER.MUST REPAIR/MAINTAIN. OBSERVED FLOOR TILES BROKEN IN BASEMENT BEHIND WALK-IN MEAT FREEZERS.MUST REPAIR/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HANDWASHING SINK IN FRONT AND REAR PREP AREA DRAINING SLOW. MUST REPAIR/MAINTAIN. STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN BASEMENT MUST PROVIDE/MAINTAIN
  28. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE OBSERVED AIR TEMPERATURE INSIDE 3-DOOR REACH-IN COOLER IN RESTAURANT/TAQUERIA AT 63.1F. INSTRUCTED TO REPAIR/ADJUST TEMPERATURE OF 40.0F OR BELOW. UNIT WAS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE 3-DOOR REACH-IN PREP COOLER IN RESTAURANT/TAQUERIA AREA AT IMPROPER TEMPERATURES. OBSERVED COOKED CHICHEN AT TEMPERATURE RANGING FROM 67.8F TO 72.1F, RAW CHICKEN BREAST AT 59.7 AND CHIHUAHUA CHEESE 62.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED FOOD ITEMS APROXIMATELY 23 LBS VALUE OF $79.0. CRITICAL VIOLATION 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS IN RESTAURANT/TAQUERIA AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MEAT WALK-IN COOLER. MUST REPAINT OR REPAIR. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT COOKS LINE. MUST REMOVE. OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES IN FOOD PREPARATION AREAS IN FIRST FLOOR. MUST BE SENDED/BLEACHED OR REPLACED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN REAR PREP AREA. DETAIL CLEAN INTERIOR SURFACES OF REACH-IN MILK COOLER IN FIRST FLOOR. REMOVE DIRT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND CARDBOARD BOXES BEING USED AS A FLOOR LINER IN REAR COOKING AREA. INSTRUCTED TO REMOVE AND MAINTAIN. OBSERVED DIRT BUILD-UP ON BASEMENT FLOOR ALONG WALLBASE BEHIND PREP TABLE. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGE CEILING TILES ABOVE REACH-IN MEAT COOLER AND ICE CREAM FREEZER.MUST REPAIR/MAINTAIN. OBSERVED FLOOR TILES BROKEN IN BASEMENT BEHIND WALK-IN MEAT FREEZERS.MUST REPAIR/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HANDWASHING SINK IN FRONT AND REAR PREP AREA DRAINING SLOW. MUST REPAIR/MAINTAIN. STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN BASEMENT MUST PROVIDE/MAINTAIN.
  29. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF COOKED PORK CHARRONES AT 79.2F,COOKED CHICKEN 121.4- 134.6F IN HOT HOLDING UNIT,COOKED RICE 109.8F-114.8F IN HOT HOLDING UNIT.CUT PINEAPPLE 63.1F ON OPEN DISPLAY CASE.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER APPX.90LBS.$145.MUST HAVE HOT HOLDING AT 140.0F OR ABOVE,40.0F OR BELOW COLD.(CRITICAL 7-38-005A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER SUCH AS FOOD HANDLER HAD HANDLED RAW CHICKEN WITH DISPOSABLE GLOVES ON AND USED A PAPER TOWEL TO WIPE GLOVES AND USED SAME PAPER TOWEL TO WIPE DOWN CUTTING BOARD IN MEAT DEPARTMENT AREA.DID NOT REMOVE GLOVES AND WASH HANDS.AND ALSO ANOTHER FOOD HANDLER WASHING HANDS AT 3- COMPARTMENT SINK.MUST WASH HANDS AT HAND SINKS ONLY AND AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE WORN AND STAINED CUTTING BOARDS IN BASEMENT PRODUCE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI FROM SHELVING UNITS IN BAKERY 2- DOOR COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST SHIELD LIGHTS OVER 3- COMPARTMENT SINK IN BASEMENT AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN BASEMENT PREP AREA,LEAKY PIPES AT WALK IN FREEZER IN BASEMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR SALSA COOLER BY MEAT DEPT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,ORGANIZE OR REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
  30. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX WITH RUST BUILD-UP UNDERNEATH 3 COMPARTMENT SINK IN BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK IN BASEMENT BY PRODUCE PREP/PACKAGING AREA IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS UNDERNEATH STORAGE SHELVES BY PRODUCE AREA IN BASEMENT AND MUST CLEAN FLOORS WITH EXCESSIVE FOOD DEBRIS BY STAIRCASE LEADING TO BASEMENT STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP ABOVE MEAT PREP/HOLDING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHTS MUST BE SHIELDED WITH END CAPS INSIDE BAKERY DISPLAY CABINET.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR STRIPPED FAUCET (COLD) HANDLE AT EXPOSED HAND SINK AT MEAT PREP AREA AND STRIPPED FAUCET (HOT) HANDLE AT 3 COMPARTMENT SINK IN COOKING/BAKERY PREP AREA.
  31. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL STAINED AND PITTED CUTTING BOARDS IN RESTAURANT AND GROCERY AREAS, REPAIR HAND DRYER IN CUSTOMERS BATHROOM, PAPER TOWELS BEING USE AT THIS TIME, REPAINT ALL RAW WOOD SHELVING, AND REPLACE CRACKED SLIDING DOOR AT HOT BOX AREA IN RESTAURANT
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SHELVES DOWN GROCERY AISLES AND BASEMENT STORAGE SHELVES, MUST CLEAN FAN GUARDS IN BASEMENT WALK-IN COOLER, TOP OF GRILL AREA NEEDS CLEANING, CLEAN BOTTOM COUNTER AREA OF PRODUCE STORAGE SHELVES AND JUICE CONTAINERS NEEDS CLEANING IN RESTAURANT AREA,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES RESTAURANT AND GROCERY AREAS, FIRST FLOOR AND BASEMENT AREAS, INSIDE COOLERS AND FREEZERS, REPAIR BROKEN FLOOR TILE VARIOUS AREA, THROUGHOUT PREMISES, ELEVATE STOCK 6 INCHES FROM FLOOR, AND PROVIDE A 6 INCH WHITE LINE ALONG WALL AREA IN FIRST FLOOR STORAGE AND BASEMENT AREAS WHERE STOCK IS STORED
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD COVER ON LIGHT ABOVE PREP AREA IN BASEMENT WHERE PRODUCE IS PACKAGED, CLEAN ALL LIGHT SHIELDS THROUGHOUT PREMISES, AND REPLACE BURNED OUT LIGHT BULBS ABOVE MEAT CASE BEHIND COUNTER AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCETS AT ALL THREE COMPARTMENT SINKS

Nearby inspected facilities

Own this business? Add a badge to your website