EL PUEBLO MEXICAN GROCERY

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine. Operator added more water. 50ppm chlorine Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling in prep station

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on Gaskets in reach in cooler at prep station

Basic - Equipment in poor repair. Gaskets on reach in cooler at cook line

Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 hood filters missing

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans with dust in walk in cooler

Basic - Stored food not covered. Multiple containers in walk in cooler

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside rice container - From follow-up inspection 2025-05-08: Time Extended - From follow-up inspection 2025-05-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage at prep station - From follow-up inspection 2025-05-08: Time Extended - From follow-up inspection 2025-05-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door - From follow-up inspection 2025-05-08: Time Extended - From follow-up inspection 2025-05-08: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Multiple foods not covered in walk in cooler - From follow-up inspection 2025-05-08: Time Extended - From follow-up inspection 2025-05-08: Time Extended

Intermediate - No soap provided at handwash sink. No soap at Hand wash sink in prep station

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers with cooked foods at walk in cooler not dated marked from Saturday

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage in prep area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with grease at kitchen

Basic - Food stored on floor. Pot with beans at walk in cooler

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink at reach in cooler in cook line

Basic - Stored food not covered. Multiple foods at walk in cooler

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for 3 compartment sink

Intermediate - No soap provided at handwash sink. Next to 3 compartment sink

Intermediate - Non-pitting surface rust on food-contact equipment. Rust on Shelves in kitchen area

Basic - Bowl or other container with no handle used to dispense food. Foam cup inside sugar container Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage in prep area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust in prep area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair. Floor Tiles in disrepair Next to 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled with grease

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef stock (50°F - Cold Holding) from prior night prep in the walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef stock (50°F - Cold Holding) over night cooling

Intermediate - No soap provided at handwash sink. Sink in prep

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef in the Pepsi cooler

Basic - Equipment in poor repair. =missing hood filter

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door was propped open

Basic - Food stored on floor. In the walk in cooler

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice stored in to go plastic bag at cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over salsa

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at reach in cooler at cooks line 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. Several items in reach in cooler and walk in cooler not date marked

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used for scoop in sugar container at prep area Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Packaged raw chicken stored on floor at walk in cooler

Basic - Stored food not covered. At walk in cooler several items raw and cooked with no cover

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapeños stored over cut green peppers at walk in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef soup;red beans;pork;beef stew temping between 46F-50F;Per operator items were in the walk-in cooler overnight

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. beef soup;red beans;pork;beef stew temping between 46F-50F;Per operator items were in the walk-in cooler overnight

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauce 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. Resent operator food employee reporting agreement 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. Soups stored in glass fridge not date marked

Basic - Bowl or other container with no handle used to dispense food. Cooked rice has bowl for scoop Salt has bowl Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board in kitchen

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

High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked shrimp in a colander stored on top of raw shrimp Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in the walk in cooler over ready to eat Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave kitchen area with gloves on and come back to the kitchen and start a task

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded chicken temping at 46F,per operator chicken was cooked and placed in walk in 24 hours ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded chicken temping at 46F,per operator chicken was cooked and placed in walk in, 24 hours ago.

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored next to a pot of beans soaking in water Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink located outside of facility by the walk in cooler

Intermediate - No soap provided at handwash sink. No soap at the hand washing sink at the cooks line and at the sink at the prep area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop in container of sugar Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer solution a mix of Fabolouso and bleach reading at 200ppm.operator discarded solution and made new solution with bleach,took reading 50ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained

Intermediate - No soap provided at handwash sink. At hand wash sink in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in glass cooler undated, educated operator on proper date marking Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Using soufflé cup to scoop salt Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Staining on roof in back prep area

Basic - Current Hotel and Restaurant license not displayed. Current active but expired license hanging Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked tiles by hand wash sink and triple sink Repeat Violation

Basic - Food stored on floor. Pot of chicken on floor of walk in Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. One panel missing from hood operator found other filter will put back up Corrective Action Taken

Basic - In-use ladle stored on equipment door handle between uses. In use ladle hanging on oven handle Corrected On-Site

Basic - Single-service articles improperly stored. Paper plates stored on floor in shed Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On oven handle Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 00ppm remade bucket and retested chlorine at 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food raw eggs over cooked food in walk in cooler Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit, probe thermometer 40°

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in back prep area coolers, per operator, cooked Sunday not dated Multiple pans of cooked foods in walk in cooler not dated from Sunday

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, In kitchen and heavily soiled in prep area

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Dead roaches on premises. 3 dead roaches under hand sink in back prep area, operator cleaned up Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles cracked in kitchen

Basic - Food stored on floor ,prepared pans of food in walk in cooler stored on floor

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit on cooks line

Basic - Reach-in cooler shelves with rust that has pitted the surface to 3 door glass cooler, middle shelf back prep room

Basic - Single-service articles not stored inverted or protected from contamination cooks line Corrected On-Site

Basic - Stored food not covered, multiple cooked land of food in walk in cooler from Sunday not covered

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