CINCO HERMANOS BBQ & GRILL

Basic - No container installed for catching grease from hood drip tray. Repeat Violation

Basic - No container installed for catching grease from hood drip tray.

Basic - - From initial inspection : Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Warning - From follow-up inspection 2024-04-04: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired Oct 2023.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked beef. Employee placed raw pork at the bottom of the reach in cooler. 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. Procedures were provided to employees. Corrected On-Site

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.Form was provided and signed by employees . Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed two foam cup inside beverage containers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (117 F - Hot Holding); cooked beef (96 F - Hot Holding); pork stomach (123 F - Hot Holding) at grill. As per operator for less than one hour. Operator started to reheat the products, cooked beef (170 F - Reheating). Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was provided. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer was provided. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed some hood filters missing.

Basic - Mobile food dispensing vehicle service opening larger than necessary for food service. Observed the door and window are open all the time. Repeat Violation

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in use utensil with handle touching the cooked rice. Operator moved the utensil. Corrected On-Site

Basic - Mobile food dispensing vehicle service opening larger than necessary for food service. Observed the door and window are open all the time. The manager was informed that the door and window need to be closed or need to install a screen.

Basic - Stored food not covered. Observed cooked chicken, raw pork, raw beef not covered at reach in cooler. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed white Togo plastic bag using to stored vegetables inside the refrigerator.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee serving tortillas with bare hands. Operator was informed that ready to eat food can not be touched with bare hand and the tortillas were reheating. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed aw beef (52°F - Cold Holding); and raw pork (47°F - Cold Holding) at reach in cooler. As per operator for less than two hours. Operator moved the products to the coolest place of the reach in cooler for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (120°F - Hot Holding); beans (120°F - Hot Holding) at steam table. As per operator for less than one hour. Operator started to reheating the products to 165°F. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer solution at +200ppm. Operator changed the solution. Final concentration 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a big pan inside of hand wash sink. Operator removed the pan. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a phone at preparation table. Operator moved the phone. Corrected On-Site

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

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed one hood filter missing.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Stored food not covered. Observed cooked chicken, cooked beef and cooked pork not covered at reach in cooler. Operator covered the products. Corrected On-Site Repeat Violation

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