CASA DE LAS EMPANADAS

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork shoulder, white rice, rice and peas, goat, black beans (47-48F - Cold Holding); Warning - From follow-up inspection 2026-04-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink located on the cook line. - From follow-up inspection 2026-04-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs . Management added notation next to item on the menu. Corrected On-Site - From follow-up inspection 2026-04-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink located on cook line. Management added paper towels. Corrected On-Site - From follow-up inspection 2026-04-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Red substance. Staff added name. Food coloring Corrected On-Site - From follow-up inspection 2026-04-02: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms - From follow-up inspection 2026-04-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage located near restrooms. - From follow-up inspection 2026-04-02: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Several broken filters. Management states they're on order. Corrective Action Taken - From follow-up inspection 2026-04-02: Time Extended

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. Potato bread pudding used to scoop rice . Management stood up handle. Corrected On-Site - From follow-up inspection 2026-04-02: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Management closed. Corrected On-Site - From follow-up inspection 2026-04-02: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe. Under triple sink. - From follow-up inspection 2026-04-02: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Chicken soup, fried pork; (114-130F - Hot Holding) in frontline steam well less than 4hrs per operator. Operator immediately reheated to 168F and 181F for temp recovery. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In seasoning container. Operator immediately removed Corrected On-Site

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. Salmon . Operator immediately removed Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In womens bathroom and employee bathroom

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of microwave -top of dishwasher -Top shelf on cook line that is over seasoning containers - Gaskets in cooler under coffee station

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm) operator immediately put more sanitizer. retest Sanitizer Bucket (Chlorine 50ppm); Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple containers of seasonings , operator immediately labeled Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Reminder to renew

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (117F - Hot Holding), less than 4 hours on cook line. Staff discarded. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan produced onsite. Manager added dates. Corrected On-Site

Basic - Ceiling tile missing. Over cook line.

Basic - Cove molding at floor/wall juncture broken/missing. Next to flat top grill

Basic - Floor tiles missing and/or in disrepair. In front of triple sink.

Basic - Light not functioning. Hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover. In both walk-in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on storage rack. Manager turned them over. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer shelves. Repeat Violation

Basic - wiping cloth/towel used under cutting board. staff removed towel. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Walk in freezer boxes under shelves.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside walk in cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs above cooked rice. Corrected On-Site

Basic - Equipment in poor repair. Hole in 1 vent hood .

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

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. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front counter.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over rolls in bakery cooler Corrected On-Site

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

Intermediate - No soap provided at handwash sink. At cookline Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (46F - Cold Holding); shell eggs (46F ambient- Cold Holding) operator states in walk-in cooler overnight on bakery side

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding); shell eggs (46F ambient- Cold Holding) Bakery side walk-in cooler

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with proper form Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage area, bakery

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In two door cooler in kitchen. Operator removed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 200+, operator will dilute Corrective Action Taken