LOS FUEGOS

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to answer questions about temperature for different processes. Warning - From follow-up inspection 2026-02-27: Operator set and schedule for employee training.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed potato cream from 10/14 still at 47 F inside reach in cooler . Food was discarded immediately. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some mussel tags with no date.

Basic - Food storage container/container lid cracked or broken. Observed cracked food container in use inside walk in cooler. Person in charge discarded it. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometer for reach in cooler at the barista area. Thermometer was placed in. Corrected On-Site

Basic - Plumbing system in disrepair. Observed one of the hand sink in disrepair .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pouched eggs above mix herbs ( spinach, mix greens , etc ). Chef inverted them . Corrected On-Site

High Priority - 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. Observed cooked cauliflower under TPHC with not time marking. Establishment opened at 12:00 pm. Chef marked the food immediately. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed some tags are not organized in chronological order.

Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets on the floor underneath the hand sink.

Basic - Trash receptacles not provided where needed in establishment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked quinoa at 47 F inside reach in cooler in front of the cook line. As per employee for less than 4 hrs. Food was placed in ice water immediately. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed water sanitizing machine temperature at 199 F . Technician was present adjusting the water temperature. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the bar hand sink . Station was restocked . Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing at the bar hand sink. Station was restocked. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs on the window edge next to rack used for clean coffee mugs and cups. All the utensils were moved immediately to be washed. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting boards. Employees replaced them with anti slip food grade mats. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of reach in cooler located underneath the windows.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth lining on beets at preparation table.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed establishment selling oyster and main kitchen keeps the tags. Observed oysters and mussels tags with not marked of the last day sold.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at the outside sun bar, drainage inside handwashing sink to drain fruits.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with cutting marks no longer cleanable near 3 compartment sink. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coffee cup at shelf next to cleaned containers across 3 compartment sink. Employee discarded it. Corrected On-Site

Basic - Equipment in poor repair. Observed approximately 3 reach in coolers not working . No food stored inside . Operator was advised to replaced broken coolers as soon as possible.

Basic - Ice scoop handle in contact with ice. Observed at bar area. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensil in standing water at 70F.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf across from 3 compartment sink soiled. Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed straw at bar area for customers not individually wrapped. Operator removed to behind counter. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at 2nd floor reach in cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink next to walk in cooler. Maintenance employee came and fixed it. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed near 3 compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed bag used for dirty towels blocking the hand sink. Chef moved it immediately. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Observed coffee station reach in cooler in poor condition. Missing handle was observed and the condition is a health hazard for the employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. RIC gaskets with mold like substance on.

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

Basic - Old labels stuck to food containers after cleaning. Observed on clean containers ready to use.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificates expired since 2022. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussels tags.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed. Some missing dates on mussels tags.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some food containers stored with food contact surface up by the window area. Chef inverted them. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Cooler handle missing by the window (fire kitchen ) . Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed broken lid container used to cover spring mix lettuce.

Basic - Hole in or other damage to wall. Observed wall tiles missing with holes ( ext to the 3 compartment sink fire kitchen ).

Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the hand sink station located by the windows. Sign was posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with accumulation of mold like substance.

Basic - Trash receptacles not provided where needed in establishment. Hand sink station located by the walk in cooler dry storage area. Chef placed one container immediately. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leak underneath the 3 compartment sink.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed FL 098668, 098743, 098745, 098674 certificates exp 11/2/2022.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler handle missing ( cooler located by the windows) - From follow-up inspection 2022-05-25: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on the counter. - From follow-up inspection 2022-05-25: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee picking a lid from the floor and then, handling clean spatula. Employee was coached about the use of the gloves and handwash procedure.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef above lamb inside the reach in cooler in Los Fuegos . Chef inverted the storage order. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. As evidence of food residue inside hand wash sink in Los Fuegos.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed different items under time control at the time of the inspection without written procedure: sliced tomatoes (67°F - TPHC); burrata (59°F - TPHC); baked cauliflower (70°F - TPHC); homemade tomato sauce (66°F - TPHC ). Procedure was provided.

Basic - Hole in or other damage to wall. Observed broken wall tiles on the corner of the 3 compartment sink.

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink with slow draining. Engineering came and fixed the issue on site. Corrected On-Site