EL BUEN GUSTO

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs followed by touching clean food container without changing gloves. After brief education, employee then changed gloves and washed hands. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee failed to change gloves and wash hands after cracking raw shell eggs. Educate operator after which, he change gloves and wash hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed plantains hot held at 130F in front line steam table. Per operator, plantains cooked 40 Minutes before the inspection. Operator increased the temperature on the unit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residues buildup on can opener blade. Operator clean and sanitized. Corrected On-Site

Basic - Food stored on floor. -Observed containers with various food items stored on walk in freezer floor. Repeat Violation Admin Complaint

Basic - In-use tongs stored on oven door handle between uses. Operator removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed knife with handle stored in container with cake. Operator removed handle. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.

Basic - Stored food not covered. -Observed several uncovered containers with sauces stored in walk in cooler not covered.

Basic - Walk-in freezer shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in arepa harina bulk container Warning - From follow-up inspection 2025-10-07: Observed same Time Extended

High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hot items in front counter hot case on time control form all missing time mark. Per manager all items in unit at 7:00am when opened. Manager added time mark to 11:00am. Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen stovetop, scrambled eggs with vegetables (114F - Hot Holding). Per employee prepared approximately 30minutes. Employee returned eggs to low fire and covered to container to reheat for proper hot holding. Corrective Action Taken Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on steaming wand of espresso machine. Employee cleaned wand. Corrected On-Site Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of house made tamales in walk in freezer missing date marked when prepared. Priority: Intermediate

Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in bakery reach in cooler. Priority: Basic

High Priority - Employee started shift put gloves on without hand washing. Instructed to wash hands. Corrected On-Site

High Priority - Raw pork stored over or with ready-to-eat potatoes in a freezer - not all products commercially packaged. Operator removed and placed in appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in baking station at 72F, out of temperature stored at no temperature control under prep table less than 4 hours. Operator time marked 10am - 2pm as needed to be used at room temperature. Operator pulled from cooler, no preparation done today. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not properly date marked. Wait station, flan at 42F prepared over 2 days ago. Operator date marked.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on freezer floor. -2 plastic containers of chicken and ground beef.

Basic - In-use dirty tongs stored on equipment oven door handle between uses.

High Priority - Container of medicine improperly stored. Bottle of cough syrup on dry good shelf in kitchen. Employee placed in personal backpack. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, bag of non commercially wrapped chicken in bus pan with bags of non commercially wrapped beef. Manager moved chicken to lower shelf with other chicken. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading 200ppm chlorine. Employee corrected to 100ppm chlorine. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Plates and cups in front counter hand sink closest to kitchen door. Manager removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags hanging on dry goods shelf in baking area and dry storage are.

Basic - Stored food not covered. Container of prepared salad in glassfront beverage cooler at front counter not covered. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use at front counter or prep area Do not use equipment/utensils not properly sanitized. Inspector had operator set up chlorine sanitizing solution 50 ppm.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at front counter used for washing blender and filling blender with water.

Intermediate - Observed Employee with artificial nails/nail polish working with exposed food without wearing intact gloves at front counter.

Intermediate - Observed Spray bottle containing toxic substance not labeled. Operator labeled chlorox bleach Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales, yellow rice made on Dundalk 29th not date marked. Operator labeled products Corrected On-Site

Basic - Observed Wet wiping cloth not stored in chlorine sanitizing solution between uses at front serving station.

Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash located at front counter.

Basic - Observed Employee beverage container on a food preparation table at front counter and in cold bar next to prepped limes for guest or over/next to clean equipment/utensils.

Basic - Observed Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler located at front counter.

Basic - Observed Employee wearing jewelry bracelets and watch other than a plain ring on their hands/arms while preparing food at front counter.

Basic - Observed In-use tongs stored on equipment door handle between uses.

Basic - Observed In-use utensil not stored on a clean portion of food preparation or cooking equipment at front counter.

Basic - Observed In-use wet wiping cloth/towel used under cutting board in prep area in kitchen area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Observed salads beet and garden salads stored in reach in cooler not covered. Operator covered products Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over juices in walk in freezer. Operator removed and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef in walk in freezer. Operator removed and stored correctly Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes returned to working with food preparation without washing hands. Operator had employees wash hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located at kitchen prep area with mold build up and food residue Observed lemon slicer with food build up residue. Observed cutting board with grooves with mold build up. Operator had all equipment clean and sanitized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at front counter server area with dirty dishes inside sink.

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed TCS foods cooked more than 24 hours per operator in walk in cooler and reach in cooler not date marked, cooked yucca, cooked yellow rice, cooked homemade salsa, cooked pork,

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with bleach not labeled. Operator labeled bottle. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoop directly touching espresso grinds at server line.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas throughout kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee open beverage and cellular phone on counter at front counter.

Basic - Food stored on floor. Observed potatoes soaking in water stored on walk in floor and sauce in walk-in freezer. Operator removed and stored correctly. Corrected On-Site Repeat Violation

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop on dirty surface not stored in container between uses. Operator removed sanitized and clean ice scoop and stored correctly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed label of handle directly touching sugar and gluten in containers located on prep shelf . Operator removed and stored correctly.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting boards. Operator removed wet cloth sanitized cutting boards. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed Single-service articles not stored inverted or protected from contamination located in kitchen area. Operator inverted containers Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork ribs being thawed on prep shelf at room temperature. Operator removed products back to walk in to thaw correctly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored in sanitizing solution throughout server line located at front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed salt removed from original container on prep shelf not labeled. Observed bottle water being used on prep shel not labeled Operator labeled container Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler- operator properly stored the raw chicken below the raw beef. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At the front counter- operator removed the spoon from inside of the hand washing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the front counter- Observed table cleaner spray bottle not labeled. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler- crates of produce stored on the floor. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice container- Operator stored properly. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator stored coffee filters inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the front counter coffee station- operator labeled container of sugars. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. 1) At the front counter- sanitizer. 2) Warewashing area- bleach. Corrected On-Site - From follow-up inspection 2021-11-12: Observed table cleaner spray bottle not labeled. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2021-11-12: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Walk in cooler- buckets of plantains. - From follow-up inspection 2021-11-12: Walk in cooler- observed crates of produce stored on the floor. Time Extended