CILANTRO 27

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook change tasks and put on gloves without washing her hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 10-01-2025.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a cook wash his hands in the triple sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The cook removed the fish from the packaging and wrapped them. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked fish (48F - Cooling) in the preparation reach in cooler. As per the owner the fish was cooked yesterday.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked fish (48F - Cooling) in the preparation reach in cooler. As per the owner the fish was cooked yesterday.

Basic - Equipment in poor repair. Observed the preparation reach in cooler gasket torn.

Basic - Standing water or very slow draining water in handwash sink.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the manager take an order then put on gloves to prepare the order without washing his hands.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Equipment in poor repair. Observed a handle cracked on the reach in cooler at the back of the restaurant.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spatula and scrapper in a container with water at 79°F. The owner cleaned the items and on a clean aluminum tray. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. The owner paid for the license during the inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee smashing avocados wash dishes and hand clean plates to customers with out changing gloves. The owner coached her and changed gloves. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna and corvina on the menu. As per the operator those items are severed raw. The owner used a marker to put an asterisk on the menu.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed by the triple sink.

Basic - Bowl or other container with no handle used to dispense food. Observed in the reach in cooler in a container of avocado. The owner removed it. Corrected On-Site

Basic - Food stored on floor. Observed three large plastic containers containing cooking oil on the floor next to the cook top.

Basic - Single-service articles improperly stored. Observed 8 stacks of Togo containers not inverted at the cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the preparation reach in cooler across from the triple sink. Observed a glass container with sugar at the front counter.

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. Form provided via email. The operator printed it. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna and corvina on the menu. As per the operator those items are severed raw. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of sugar. The owner removed it. Corrected On-Site

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish in a pan of water at the triple sink. The operator turned on the water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a glass container not labeled full of sugar.

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection license expired October, 01, 2022. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at vegetable washing sink. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna and ceviche offered raw not identified as raw in the menu. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates ready to use stored not inverted next to soda cooler. Warning

Basic - Cutting board has cut marks and is no longer cleanable. At vegetables wash sink. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation not wearing hair net. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open container stored in soda cooler. Operator removed it. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over tostones at reach in freezer. Provided manager with proper food storage handout. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corvina (47F - Cold Holding); raw tuna (48F - Cold Holding) at reach in cooler across from 3 compartment sink. As per manager, less than 4 hours. Manager adjusted ambient temperature. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers corvina and tuna raw, no consumer advisory posted. Manager posted consumer advisory sign at service counter. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted at preparation area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees located next to three compartment sink. Provided printed handwash sign to manager at the time of inspection. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler located in front of three compartment sink at kitchen area.