PARRILLADA SALVADORENA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler: beef soup (45F - Cooling) at 11:35; cooling since 3/4 at 6pm Observed in deep container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler: beef soup (45F - Cooling) at 11:35; cooling since 3/4 at 6pm Observed in deep container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over refried beans at reach in freezer. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. A front customer counter area.

Basic - Bowl or other container with no handle used to dispense food. Portion cup as scoop in chicken bouillon and sugar.

Basic - Plumbing system in disrepair. Hot water handle will not open at hand wash sink in front customer counter area.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Admin Complaint - From follow-up inspection 2025-11-13: No vacuum breaker on mop sink. Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at front counter 79F.

Basic - Open dumpster lid.

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 200+ chlorine. Next to triple sink. Operator set up fresh solution at 75Ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times utensils stored in sink at front counter. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site

Intermediate - Spray bottle containing cleaner not labeled at hand sink in kitchen. Operator labeled. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs on top of coleslaw at front counter sliding glass door refrigerator. Operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door reach in cooler - beef soup (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours on bottom shelf of reach in cooler - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door reach in cooler - beef soup (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours on bottom shelf of reach in cooler - see stop sale. Repeat Violation Admin Complaint

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork from 2 days prior - operator date marked.

Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink.

Basic - Stored food not covered. Reach in cooler - cooked pork and cooked vegetables- operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over the cooked corn - in reach in freezer - operator moved chicken to lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese at 78°F Cold Holding at 2:50 pm held at room temperature since 9:00am - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese at 78°F Cold Holding at 2:50 pm held at room temperature since 9:00am - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (104F - Hot Holding) at 2:10 pm held since 1:00 - operator reheated to 165°F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling: chicken soup (110F - Cooling) 2:35pm cooling since 2:00pm recheck 3:00pm - (99°F) - operator moved from cooler to freezer to facilitate the cooling process Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink - bowl inside - Operator removed Corrected On-Site

Intermediate - Probe thermometer provided to measure temperature of food - not working.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left side.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 60°F, on prep table for less than 2 hours. M Cook placed in refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times, in kitchen. Blocked by a garbage can. Operator removed. Corrected On-Site

Basic - Stored pork. not covered in reach in freezer. Cook covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled chicken 67°F on prep table, cook stated for less than 2 hours and placed in refrigerator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing spray bottle in sink. Cook removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. Corrected On-Site

Basic - Container with salsa stored on floor next to prep table. Cook placed on shelf. Corrected On-Site

Basic - Cook beverage cup on a food preparation table at cook line. Cook removed cup. Corrected On-Site

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. Cook packaging coleslaw with bare hands. Reviewed proper procedures with cook. She started using utensils. Corrected On-Site