LOS DOS HERMANOS SALVADORIAN AND MEXICAN CUISINE

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm); Operator corrected Triple Sink to (Chlorine 100ppm); Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled dirty cup then grabbed thermometer; no handwash Employee handled dirty dishes then touched clean dishes; no handwash Employees washed hands and sanitized equipment Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed, and rinsed but not sanitized Advised operator to set up three compartment sink and sanitize equipment

High Priority - Live, small flying insects found At bar line: One live small flying insect landing on menu Operator attempted to remove fly

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded cheese dated 1/13

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At reach in cooler: Hair on cooked chicken

High Priority - Toxic substance/chemical improperly stored. At dry storage area: Clorox wipes stored over dried peppers Operator stored properly Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark on open cheese that was open on Friday 1/16 Operator date marked the product 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. Emailed to operator

Intermediate - Handwash sink used for purposes other than handwashing. At cook line: Bucket with used utensils on top of handwash sink At bar area: sanitizer bucket stored in sink and drinks being dumped into the sink with evidence of ice in the sink Operator removed items in and on top of sink 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. No date mark on house made salsas that was made on Friday 1/16 Operator date marked the products Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach Operator labeled bottle Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dead roaches on premises. On floor between prep table and three compartment sink: one dead roach Operator removed dead roach and sanitize area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over prep table Operator removed food

Basic - Food stored on floor. Cooking oil and rice stored on floor Operator stored properly Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing on prep table Operator moved to sink with running water Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm) Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Advised Operator to mark with date last served. Warning - From follow-up inspection 2025-11-19: Time Extended

Basic - - From initial inspection : Basic - Oysters removed from original container for long-term storage. Advised Operator of proper shell-stock maintenance. Warning - From follow-up inspection 2025-11-19: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened/portioned raw fish stored over bags of ice used for drinks. Operator moved raw fish to separate side of freezer. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At reach in cooler; raw chicken stored over unwashed peppers. Operator moved raw chicken to bottom shelf. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers ceviche served with raw shrimp and oysters served raw and not identified as being raw. Operator identified items on menu as raw. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer; raw beef/seafood stored/in direct contact with non-food grade "thank you" bag(s). Operator removed from bag. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf. Corrected On-Site