Rico Fresh Market

No violations were recorded at this inspection.

1. Oct 19, 2026 Fail

   Short Form Complaint · Fail

   2 general Show violations

   • GeneralPests

     Insects, rodents, or animals were present, or the building wasn’t sealed against them.

     Inspector’s note: 6-501.111 observed evidence of pest activity on the premises.approximately 40 live small flies on the walls and ceilings and food equipment in the rear deli/meat food prep areas. Additional pest control service is needed to eliminate the pest activity and maintain it. Priority foundation violation 7-38-020(a), citation issued.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: I6-201.17 instructed to detail-clean walls and ceilings and attached equipment throughout the rear deli/meat food prep areas to remove food-splashed debris and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

2. Jul 9, 2026 Pass

   Complaint Re-Inspection · Pass

   1 general Show violations

   • GeneralFood temperature

     Thermometers were missing or inaccurate.

     Inspector’s note: 4-204.112(b) observed missing or broken thermometers linside cooling units throughout facility. Instructed to provide and maintain

     Official wording (code 36)

     Thermometers provided & accurate

3. Jul 2, 2026 Fail

   Complaint · Fail

   2 critical4 general Show violations

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Observed approximately 100 lbs or more of previously prepared meals (rice beans, chicken, soups parmasean, variety fresh sausages, fresh cheeses and yogurt found at improper temperatures during time of inspection. Temperatures ranging between from 47.8f-55.0f. Said food items were stored inside 2 display cooling units located in rear grocery near deli. Instructed to hold all cold tcs foods @41f and below and maintain at all times. Priority violation. #7-38-005. All said food items were voluntarily discarded by pic. Total cost $320.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood temperature

     Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

     Inspector’s note: Observed 2 display coolers located in rear grocery near fresh meat and deli at improper cold holding temperatures during time of inspection while storing tcs foods (fresh cheese sausage, chicken). Noted temperature of equipment @48.1f and 50.1f. Instructed to repair equipment to 41f and below as required. Both units tagged and held for inspection. Priority violation. #7-38-005. Citation issued.

     Official wording (code 33)

     Proper cooling methods used; adequate equipment for temperature control

   • GeneralFood temperature

     Thermometers were missing or inaccurate.

     Inspector’s note: Observed missing or broken thermometers linside cooling units throughout facility. Instructed to provide and maintain

     Official wording (code 36)

     Thermometers provided & accurate

   • GeneralPests

     Insects, rodents, or animals were present, or the building wasn’t sealed against them.

     Inspector’s note: OBSERVED APPROXIMATELY 150 OR MORE SMALL BLACK LIVE FLIES THROUGHOUT DELI/PREPARED FOODS PREPARATION AREAS ON WALLS, PAPER TOWELS, REFRIGERATION EXTERIOR SURFACES, BASEMENT PREP, BAKERY PREP AND STORAGE AREA. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, CLEAN AND SANITIZE AFFECTED AREAS. MUST ELIMINATE LIVE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. #7-38-020 (a). CITATION ISSUED.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: 4-601.11(c) observed all tables and equipment located in bakery/prepared foods and basement prep areas in need of cleaning and sanitizing. Instructed to remove built up dried food debris on said surfaces and maintain to prevent pest harborage.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: 6-501.12 observed floors and walls including rear storage leading to compactor, produce walk in cooler, basment storage in between palletes, throughout all prep areas and behind large coolers throughout in need of cleaning. Instructed to remove all trash and food debris from said area. Must maintain

     Official wording (code 55)

     Physical facilities installed, maintained & clean

4. May 14, 2026 Pass

   Complaint Re-Inspection · Pass

   4 general Show violations

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: 2-402.11 observed food employees located in meat/deli prep area without effective hairnets. Instructed to provide and maintain to prevent contamination.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: 4-601.11(c) observed all tables and equipment located in bakery/prepared foods and basement prep areas in need of cleaning and sanitizing. Instructed to remove built up dried food debris on said surfaces and maintain to prevent pest harborage.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: 6-501.12 observed floors and walls including rear storage leading to compactor, basment storage in between palletes, throughout all prep areas and behind large coolers throughout grocery in need of cleaning. Instructed to remove all trash and food debris from said area. Must maintain

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: 6-501.14 observed accumulated grease, dust and dirt debris build up on ventilation hoods located in prepared food/bakery and taqueria. Instucted to clean and maintain as required.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

5. May 7, 2026 Fail

   Complaint · Fail

   4 critical8 general Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed handsink located in meat, deli and prepared food prep area without hand drying provision during time of inspection.instructed to provide and maintain at all times for proper handwashing. Pic provided at this time. Priority foundation violation. #7-38-030 (c). Citation issued.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Observed approximately 70 lbs of various deli meat (polish ham, turkey, hard salami, corned beef, ham, mortadella, head cheeses, etc all stored inside display cooler and 2 door cooler behind counter in deli prep area at improper cold holding temperatures during time of inspection. Noted temperatures ranging from 47f-65f. Instructed to hold all cold tcs foods at 41f and below and maintain.pic voluntarily discarded and denatured said deli meat, total cost $350. Priority violation. #7-38-005. Citation issued.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood handling

     Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

     Inspector’s note: Observed approximately 35 lbs of (dried cured beef) located on display in casing in deli and display casing in grocery aisle. Per person in charge said beef is is prepared and dried in basment. No cdph approval on site for review at this time. Instructed to discontinue preparation of said food item and obtain approved haccp plan. Pic voluntarily discarded at this time. Priority foundation violation. #7-38-005. Citation issued.

     Official wording (code 29)

     Compliance with variance/specialized process/haccp

   • CriticalFood temperature

     Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

     Inspector’s note: Observed the following coolers located deli prep area @ improper cold holding temperatures during time of inspection, while storing tcs foods (various deli meat, sliced cheese). Noted temperature of 2 door cooling unit (63f), (48f). Instructed to repair units to required temperature of 41f or below and maintain. Priority violation. #7-38-005. Citation issued.unit tagged and held for inspection.

     Official wording (code 33)

     Proper cooling methods used; adequate equipment for temperature control

   • GeneralFood handling

     No approval obtained for a specialized processing method.

     Inspector’s note: Observed no documentation of proposed variance on site to preform special process on site as required for curing beef. Instructed to provide and maintain. Priority foundation violation. #7-38-005. Please see violation #29 for citation information.

     Official wording (code 32)

     Variance obtained for specialized processing methods

   • GeneralPests

     Insects, rodents, or animals were present, or the building wasn’t sealed against them.

     Inspector’s note: Observed dead mouse behind cooling unit located in grocery. Instructed to remove, clean and sanitize said floor.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralFood handling

     Food wasn’t protected from contamination during prep, storage, or display.

     Inspector’s note: Food preparation (in use) area observed without overheard protection/ ceiling in basement during time of inspection. Instructed to provide smooth, easily cleanable, durable and properly installed ceiling to prohibit potential contamination. Must maintain physical facilities. Priority foundation violation. #7-38-005. Citation issued.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: Observed food employees located in meat/deli prep area without effective hairnets. Instructed to provide and maintain to prevent contamination.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed inadequate splash guard on handsink in taqueria prep area next to cups. Instructed to install smooth and easily cleanable barrier to prevent possible contamination.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Observed all tables and equipment located in bakery/prepared foods and basement prep areas in need of cleaning and sanitizing. Instructed to remove built up dried food debris on said surfaces and maintain to prevent pest harborage.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed floors and walls including rear storage leading to compactor, basment storage in between palletes, throughout all prep areas and behind large coolers throughout grocery in need of cleaning. Instructed to remove all trash and food debris from said area. Must maintain

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed accumulated grease, dust and dirt debris build up on ventilation hoods located in prepared food/bakery and taqueria. Instucted to clean and maintain as required.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

6. Dec 10, 2025 Pass

   Complaint · Pass

   No violations

7. Jul 15, 2025 Pass

   Canvass · Pass

   9 general1 paperwork Show violations

   • GeneralFood handling

     Food wasn’t protected from contamination during prep, storage, or display.

     Inspector’s note: Observed food containers stored on the floor in the walk-in cooler, prep, and storage areas in the basement. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralFood handling

     Food wasn’t protected from contamination during prep, storage, or display.

     Inspector’s note: Observed in taqueria closet/storage area with food prep table with cutting board and knife with food handler cutting vegtables, instructed to remove table from closet and move it into prep area closer to 1 and only hand sink in taqueria

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed rusted and encrusted storage racks in walk in cooler, in basement and butcher areas. Noted racks in pastry and taqueria with food debris. Instructed surfaces must be smooth and easily cleanablei, nstructed to clean & maintain

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: Observed large pots to big to submerged in the 3 compartment sink. Instructed to remove said large pots or replaced the 3 compartment sink with a 3 compartment sink that has larger compartments to wash rinse and sanitize all pots.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Observed grease buildup on cooking equipmentin rear cooking/pastry area, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Observed both faucets at 3 comparment sink in taqueria spraying to the side, instructed to repair and maintain

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed a hole in the wall behind 3 compartment sink in tacqueria instructed to seal.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed missing floor grout and missing, damaged and broken floor tiles in the following areas: bakery, kitchen, butcher area, butcher walk in cooler noted in butcher, and staff restroom areas base board tiles also missing. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed a missing light shield in the taqueria, instructed to provide and maintain at all times.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

   • PaperworkManagement & training

     Required allergen training was missing.

     Inspector’s note: Observed the city of chicago food certified manager with no proof of allergen training certificate. Instructed all city of chicago certified food managers obtain this certificate.

     Official wording (code 58)

     Allergen training as required

8. Nov 18, 2024 Pass

   Canvass Re-Inspection · Pass

   No violations

9. Nov 5, 2024 Fail

   Canvass · Fail

   2 critical6 general Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed no handwashing signage in the women's employee washroom. Instructed to post/provide.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood handling

     Toxic chemicals weren’t labeled, stored, or used safely.

     Inspector’s note: Observed toxic items not properly stored. Found bag of cement and gasoline in container on food shelving unit in the basement food storage area. Instructed to remove toxic items from the food shelving storage area in the basement. Priority violation 7-38-005. Citation issued.

     Official wording (code 28)

     Toxic substances properly identified, stored, & used

   • GeneralFood handling

     Food wasn’t labeled or wasn’t in its original container.

     Inspector’s note: Observed food items out of original containers with no labels displaying the common food item name. Instructed to label with common food name when out of original food containers.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: Observed employee in the bakery area with no hair restraint. Instructed to provide.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFood handling

     Wiping cloths weren’t used or stored properly.

     Inspector’s note: Observed improper storage of wiping cloths in the food preparation area in the bakery area. Instructed to store wiping cloths in sanitizing solution in between usage.

     Official wording (code 41)

     Wiping cloths: properly used & stored

   • GeneralFacility upkeep

     Garbage wasn’t handled or stored properly.

     Inspector’s note: Observed outside garbage area not clean. Priority foundation violation 7-38-020(b). Citation issued.instructed to clean and maintain.

     Official wording (code 54)

     Garbage & refuse properly disposed; facilities maintained

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed clutter (old equipment, boxes, garden hose, etc) under the stairs in the basement area. Instructed to remove unnecessary items and clean/maintain area.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed mops in the utility sink area being stored improperly. Instructed to store properly and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

10. Aug 17, 2023 Conditional

    Complaint · Pass w/ Conditions

    2 critical3 general Show violations

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed cooked chicken at improper hot holding temperature at 120f in hot holding unit. Also observed the following items at improper hot holding temperature. Rotisserie chicken, chicken tenders and barbeque chicken found at improper hot holding temperature between 115-120f. Tcs foods must be held at 135f or above in hot holding unit. Food discarded voluntarily by employee. Food weighing approximately 50 lbs at a cost of $250.00. Priority violation. 7-38-005. Citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed no date marking on prepared food held for more than 24 hours. Observed prepared macarroni salad, chicken salad, potato salad and crab salad held for more than 24 hours without a date label. Must provide a date label or date marking system on prepared food held for more than 24 hours. Food discarded voluntarily by employee. Food weighing approximately 20 lbs at a cost of $100.00. Priority foundation violation. 7-38-005. Citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Observed several packaged food for customer self service without a label. Packaged food such as banana bread, butter cookies, cannolis, muffins, danish, fruit and bread. Instructed to provide a label with name of food, address, net quantity, ingredients if 2 or more, allergens if applicable.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Observed wet wiping cloths on cutting board in meat department. Instructed to place wet wipings cloths in sanitizing solution bucket when not being used.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed card board being used as floor mats in bakery prep. Instructed to remove.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

11. Feb 16, 2023 Pass

    Canvass Re-Inspection · Pass

    1 general Show violations

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed damaged floor tiles/floor tiles with low grout at bakery prep area around 3-compartment sink. Must replace damaged floor tiles and regrout floor tiles where necessary.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

12. Feb 9, 2023 Fail

    Canvass · Fail

    1 critical2 general Show violations

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed accumulated black dirt build up inside ice machine dripping into ice, ice used for human consumption. Instructed manager must clean interior of ice machine and maintain. All ice in ice machine voluntarily discarded. Priority foundation 7-38-005.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Meat compartment 3-compartment sink middle compartment draining slowly also basement prep area handwash sink pipe leaking. Must repair and maintain sinks.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed damaged floor tiles/floor tiles with low grout at bakery prep area around 3-compartment sink. Must replace damaged floor tiles and regrout floor tiles where necessary.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

13. Jul 7, 2021 Pass

    Canvass Re-Inspection · Pass

    No violations

14. Jul 2, 2021 Conditional

    Canvass · Pass w/ Conditions

    2 critical2 general Show violations

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Found tcs foods yogurt and flan held at improper temperatures between 54.3 f and 58.1 f inside yogurt reach in cooler. Instructed manager tcs foods must be held at 41.0 f or below if held cold. All said out of temperature tcs foods voluntarily removed and discarded at this time. Priority violation 7-38-005.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Found yogurt reach in cooler not maintained, ambient air temperture between 34.7 at bottom of cooler and 58.1 f at top of cooler. Found tcs foods yogurt and flan held inside said cooler. Instructed manager yogurt reach in cooler ambient air temperature must be 41.0 f or below throughout cooler. Priority violation 7-38-005.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Meat department 3-compartment sink pipes draining slowly and bakery 3-compartment sink right side compartment pipe leaking. Must repair/maintain sinks.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Bakery and meat departments 3-compartment sinks missing stoppers. Instructed manager must provide working stoppers for said 3-compartment sinks.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

15. Jun 25, 2020 Pass

    Canvass Re-Inspection · Pass

    No violations

16. Jun 18, 2020 Fail

    Canvass · Fail

    5 critical5 general Show violations

    • CriticalHygiene & sanitation

      Hands weren’t washed properly or when required.

      Inspector’s note: Observed a food handling employee wash their hands with gloves on at the exposed hand washing sink in the food prep area. Management instructed that employees must properly wash their hands before preparing food. Priority 7-38-010. No citation issued.

      Official wording (code 8)

      Hands clean & properly washed

    • CriticalHygiene & sanitation

      Hands weren’t washed properly or when required.

      Inspector’s note: Observed a food handling employee take off their gloves after preparing food and put on a new pair of gloves without first washing their hands. Management instructed to train employees to wash their hands before putting on a new pair of gloves. Priority 7-38-010. No citation issued.

      Official wording (code 8)

      Hands clean & properly washed

    • CriticalHygiene & sanitation

      Hands weren’t washed properly or when required.

      Inspector’s note: Observed a food handling employee attempt to wash their hands in the 3 compartment sink after taking off their gloves. Management instructed that all employees must use only the exposed hand washing sinks to wash their hands. Priority foundation 7-38-010. No citation issued.

      Official wording (code 8)

      Hands clean & properly washed

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed expired salsa stored beyond the 7 day expiration date in the reach-in cooler in the taqueria prep area. Management voluntarily discarded the expired foods. Priority 7-38-005. No citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      Toxic chemicals weren’t labeled, stored, or used safely.

      Inspector’s note: Observed containers of bleach and detergent not labeled in the meat prep area. Management instructed to label the container of all toxic materials. Priority foundation 7-38-015. No citation issued.

      Official wording (code 28)

      Toxic substances properly identified, stored, & used

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Observed prepackaged foods such as ceviche and potato salad with no ingredients on the label. Management instructed to label all prepackaged foods.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: Observed approximately 30 live small flies in the bakery prep area and around the employee storage lockers. Additional pest control service is needed to minimize or eliminate the pest activity. Priority foundation 7-38-020(a). No citation issued.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed dark stains on the cutting board in the produce prep area in the basement. Management instructed to replace or resurface the cutting board.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Clean the stainless steel storage shelves, food storage containers, wire storage racks, and prep tables in the bakery prep area.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Clean the grease on the floor underneath the cooking equipment in the taqueria prep area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

17. Sep 4, 2019 Conditional

    Complaint Re-Inspection · Pass w/ Conditions

    1 critical7 general Show violations

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK IN HOT FOODS PREP AREA /MEAT PREP AREA SERVING LINE.MUST INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER WITH SOAP AND TOWELS.(PRIORITY FOUNDATION-NO CITATION ISSUED

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Violation Codes: 4-204.112(B) Inspector Comments: MUST PROVIDE A THERMOMETER FOR SALSA COOLER ON SALES FLOOR

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY ,TAQUERIA AND HOT FOODS AREAS

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM TAQUERIA- GRILL TABLE,FRYER CABINET.MEAT DEPT. INTERIOR PARTS OF ICE MACHINE,PRODUCE ,DAIRY & MEAT WALK IN COOLER-SHELVING UNITS

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE DAMAGED WALL TRIM IN TAQUERIA,DAMAGED WALL TILE IN MEAT PREP AREA.MUST REMOVE EXCESSIVE CAULKING FROM WALLS AND CEILINGS IN PRODUCE WALK IN COOLER AND AROUND WALLS AT PROOFING BOX IN BAKERY AREA.MUST GROUT FLOOR AND REPLACE DAMAGED FLOOR TILES IN BAKERY AREA

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES THROUGHOUT PREP AREAS AND WALK IN COOLERS AND FLOOR DRAINS WHERE NEEDED

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM CEILINGS IN PRODUCE & DAIRY WALK IN COOLER

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Violation Codes: 6-202.11 Inspector Comments: MUST REPLACE BURNTOUT LIGHT IN DAIRY WALK IN COOLER

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

18. Aug 26, 2019 Fail

    Complaint · Fail

    2 critical10 general Show violations

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand washing sink in hot foods prep area /meat prep area serving line.must install hand sink with hot and cold running water with soap and towels.(priority foundation-no citation issued)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood source

      Food was spoiled, contaminated, or unsafe.

      Inspector’s note: Observed cooked foods inside of hot holding display unit not wholesome and in good condition.observed excessive condensation dripping from interior rusty parts and light fixtures onto foods stored inside of unit such as (cooked carnitas,cooked chicken ,cooked fish,etc).product was discarded by manager.must provide a way to protect food while being on display.appx.95lbs.$156.(priority 7-38-005)

      Official wording (code 13)

      Food in good condition, safe, & unadulterated

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Must provide a thermometer for salsa cooler on sales floor.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Must label food storage containers when food is not in original package in bakery ,taqueria and hot foods areas.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: Observed evidence of appx. 35 or more live small flies flying around,on ceilings and walls in deli,bakery,meat prep area,rear compact area.also. Evidence of appx. 5-7 live large flies on walls and package containers in meat prep area.recommended to have a pest control operator to service premises on or after 8/26/19.(priority foundation 7-38-020(a)

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Must clean debris build up from taqueria- grill table,fryer cabinet.meat dept. Interior parts of ice machine,produce ,dairy & meat walk in cooler-fan guard covers ,shelving units.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Observed outside grease container lid encrusted with grease and lid raised up on one side leaving an opening appx."4-6" wide.must remove grease and have lid tight fitting.(priority foundation 7-38-020(b)

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must repair or replace damaged wall trim in taqueria,damaged wall tile in meat prep area,ceiling in men's tolet room in poor repair.must remove excessive caulking from walls and ceilings in produce walk in cooler and around walls at proofing box in bakery area.must grout floor and replace damaged floor tiles in bakery area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must clean debris from floor along wall bases throughout prep areas and walk in coolers and floor drains where needed.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must clean debris build up from ceilings in produce & dairy walk in cooler

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Must replace burntout light in dairy walk in cooler.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Must clean build up at hood and filters at cooking equipment.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

19. Mar 25, 2019 Conditional

    Canvass · Pass w/ Conditions

    6 critical11 general Show violations

    • CriticalHygiene & sanitation

      Staff touched ready-to-eat food with bare hands.

      Inspector’s note: Observed male employee handling foods with bare hands.observed bare hand contact with ready to eat foods(3lbs.cooked poblano peppers)being placed into hot holding units.must use gloves and utensils to handle ready to eat foods.product was discarded by manager.3lbs.$9.cos(priority 7-38-010)

      Official wording (code 9)

      No bare hand contact with rte food or a pre-approved alternative procedure properly allowed

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand sink in basement prepackaging area for (seasonings and spices)must provide a hand sink with hot and cold running water.(priority foundation-no citation issued)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed improper temperatures of hot holding foods at counter top hot holding unit in taqueria such as 30lbs. Packaged bowls of cooked beans 132.4f-132.8f,25lbs. Prepackaged rice 132.8f-132.9f.,100lbs.cooked chicken 128.8f on hot holding display on sales floor.product was discarded by manager.must have hot holding foods at 135.0f or above.appx.155lbs.$610.(priority 7-38-005)

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed improper temperatures of cold holding foods in produce open display unit on sales floor such as apple salad 5lbs. 45.9f,10lbs. Yogurt and fruit cup 46.2f,10lbs. Guacamola 45.6f,54.9f prepackaged salads,5lbs. Spinach 52.2f,21lbs. Heart lettuce 52.5f,30lbs. Pico de gallo 46.4f,95lbs. Red salsa 46.6f-47.1f,14lbs. Kale 45.4f,100lbs. Masa 46.4f,25lbs. Corn 45.7f,25lbs. Masa 46.1f.product was discarded by manager must have cold hold foods at 41.0f or below.appx.475lbs.$2,031.50.consolidated above violation.(priority 7-38-005)

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed no date markings on tcs ready to eat foods held for more than 24 hours stored inside of deli display unit and taqueria prep cooler such as prepared salads 4lbs. Cactus salad,5lbs. Crab salad,6lbs. Potato salad,6lbs. Chicken salad,5lbs. Tuna,6lbs. Macaroni salad,6;bs.ceviche fish,6,7lbs ceviche shrimp.5lbs. Shreeded lettuce,4lbs. Cooked steak.product was discared by manager.must date mark foods properly.appx. 53.7lbs.$241.(priority foundation 7-38-005)

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed no consumer advisory posted on menu of the risk of consuming raw or under cooked foods.must provide a reminder and disclosure and maintain.(priority foundation-no citation issued)

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Observed improper temperatures of counter top hot holding unit in taqueria at 120.3f,produce open display unit on sales floor at 50.0f,chicken hot holding unit on sales floor at 77.7f.a held for inspection tag placed on units .once repaired fax or email .must have cold holding unit at 41.0f or below and hot holding unit at 135.0f.(priority 7-38-005)

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Must provide a thermometer for counter top hot holding unit in taqueria.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Must label food storage containers when food is not in original containers.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Must install a splash guard at hand sink next to 3- compartment sink in bakery prep area

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralHygiene & sanitation

      Gloves weren’t used properly.

      Inspector’s note: Must use gloves or utensils when handling ready to eat foods.

      Official wording (code 46)

      Gloves used properly

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Must repair or replace worn and pitted cutting boards in all prep areas.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Must clean food debris build up on grill tables,fryer cabinets,meat prep- wrapping station,under sides of prep tables.meat walk in cooler- fan guard covers.bakery prep area- rolling carts,cabinets,exterior of oven.meat walk in cooler-shelving units.produce walk in cooler-fan guard covers.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Must repair or replace gap at drain board and loose faucet at 3- comp sink in the taqueria,bakery leaky pipe at 3- comp sink.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must clean debris from floor in bakery prep area and taqueria.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must repair or replace broken floor tile in meat walk in cooler.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Must clean debris build up on hood and filters in taqueria .

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

20. Nov 5, 2018 Pass

    Complaint Re-Inspection · Pass

    1 critical3 general Show violations

    • CriticalFood handling

      Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

      Inspector’s note: 8-201.13 premises does not have a haccp plan for preparing chorizo sausage that is displayed at room temperature behind the deli counter. Management instructed to submit a haccp plan and cease making the chorizo until the haccp plan has been approved. Approximately 30# of chorizo worth $100 was discarded voluntarily by management.

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

    • GeneralFood handling

      No approval obtained for a specialized processing method.

      Inspector’s note: 8-103.11 no variance obtained from cdph for curing chorizo sausage. Management instructed to provide an approved variance from cdph before chorizo sausage can be prepared. Priority foundation 7-38-005. No citation issued.

      Official wording (code 32)

      Variance obtained for specialized processing methods

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: 4-501.11 replace the broken lid for the ice machine in the meat/deli prep area.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.11 regrout the floor tiles where needed in the meat/deli department and bakery prep area. 6-501.12 clean the floor of the meat walk-in cooler and bakery prep area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

21. Oct 26, 2018 Fail

    Complaint · Fail

    4 critical11 general Show violations

    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: 2-102.14(n) observed no written employee health policy on the premises. Management instructed to have a signed employee health policy for each employee. Priority foundation 7-38-010. No citation issued.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: 3-501.16(a)(1) observed chicken at 120.2f inside of the deli steam table. Management voluntarily discarded approximately 20# of food worth $60. Priority 7-38-005. Citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: 3-501.16(a)(2) observed improper cold holding temperatures of tcs foods inside of the 3 door prep cooler in the taqueria. Observed milk at 48.6f, chicken at 46.4f, sour cream at 53.6f, salsa at 48.2f. Observed cooked steak at 52.4f inside of the walk-in cooler. Management voluntarily discarded approximately 100# of food worth $1000. Priority 7-38-005. See violation #21 for citation.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood handling

      Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

      Inspector’s note: 8-201.13 premises does not have a haccp plan for preparing chorizo sausage that is displayed at room temperature behind the deli counter. Management instructed to submit a haccp plan and cease making the chorizo until the haccp plan has been approved. Approximately 30# of chorizo worth $100 was discarded voluntarily by management.

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

    • GeneralFood handling

      No approval obtained for a specialized processing method.

      Inspector’s note: 8-103.11 no variance obtained from cdph for curing chorizo sausage. Management instructed to provide an approved variance from cdph before chorizo sausage can be prepared. Priority foundation 7-38-005. No citation issued.

      Official wording (code 32)

      Variance obtained for specialized processing methods

    • GeneralFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: 4-301.11 observed the 3 door prep cooler in the taqueria with an air temperature of 52f. The cooler was used to store tcs foods such as milk and chicken. Management instructed to repair and maintain the cooler below 41f. Priority 7-38-005. Citation issued.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: 4-204.112(b) no thermometer was observed the salsa cooler behind the meat counter. Must provide thermometers inside of all coolers.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: 3-602.11 prepackaged salsas in the cooler for consumer service must be labeled with all ingredients.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: 6-501.111 observed approximately 35 live small flies on the walls and ceiling in the taqueria food prep area, bakery prep area and meat/deli departments. Additional pest control service is needed to minimize or eliminate the pest activity. Priority foundation 7-38-020(a). Citation issued.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: 3-304.12 observed styrofoam cups and plastic cups used as a scoop for salsa. Management instructed to use utensils with a handle and to store the handle above the top of the food and container.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: 4-903.12 observed dry storage items and single-use articles stored underneath sewer lines in the west basement. Management instructed to remove all items below the sewer lines or shield the lines to intercept potential drips.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: 4-501.11 replace the broken lid for the ice machine in the meat/deli prep area.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: 4-602.13 detail clean the interior of the microwaves in the taqueria, storage shelves and prep tables in the bakery prep area, ventilation hood and filters in the taqueria.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.11 regrout the floor tiles where needed in the meat/deli department and bakery prep area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.12 clean the floor of the meat walk-in cooler and bakery prep area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

22. May 11, 2018 Pass

    Complaint Re-Inspection · Pass

    2 general Show violations

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Instructed facility to install and maintain a splashguard to the right of the exposed hand sink in the restaurant. Observed exposed waste water pipes in both basements above dry storage areas. Instructed facility to either encase all pipes or relocate said items and to maintain. Observed the large basement produce prep cutting board to have deep dark grooves in it. Instructed facility to replace and maintain.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Observed multiple pots, pans, and utensils too large to be fully submerged in the three compartment sinks. Instructed facility to remove all items or install adequate dish washing facilities and to maintain.

23. May 4, 2018 Fail

    Complaint · Fail

    3 critical6 general Show violations

    • CriticalCritical (pre-2018 form)

      Facilities to maintain proper temperature

      Inspector’s note: Observed the salad bar cooler at a temperature of 52.1f while holding potentially hazardous foods (chicken, cheese, eggs, etc). Instructed facility to repair and maintain at 40f or below. Facility removed all food at time of inspection and prior to inspection completion cooler was repaired and lowered to 39.6f. Critical violation 7-38-005(a).

    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Found foods at improper temperatures- at the salad bar cooler found 1lb of ham at 52.5f, 1lb of cheese at 52.5f, 3lbs of cut leafy greens at 54.9f, and 1/2 lb of hardboiled eggs at 60.1f; at the rear prep (baking and frying) area found 9lbs of raw fish at 53.1f and 9lbs of raw fish at 73.4f. Operator discarded and denatured all food (23.5lbs) with a stated value of $105. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).

    • CriticalCritical (pre-2018 form)

      Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

      Inspector’s note: Observed no hand soap at multiple hand sinks- in the restaurant, in the rear frying and baking area, and in the meat department cutting room. Also observed the meat department cutting room hand sink to be inaccessible due to a large cart blocking the sink. Instructed facility to maintain all hand sinks with soap, paper towels, hot and cold water, and accessible at all times. Facility installed soap throughout and removed cart during inspection. Observed meat being prepared in the western basement with no hand sink accessible. Instructed facility to only prepared and handle open foods in approved prep areas or to install an exposed hand sink in said area. Facility relocated meats to eastern basement which has an approved prep area and hand sink accessible. Critical violation 7-38-030.

    • GeneralSerious (pre-2018 form)

      Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

      Inspector’s note: Observed the three compartment sink at the deli department to have waste water flow back up into compartments when water is released from an adjacent compartment. Instructed facility to repair and maintain so that waste water can be disposed of without backing up. Serious violation 7-38-030.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Instructed facility to install and maintain a splashguard to the right of the exposed hand sink in the restaurant. Observed exposed waste water pipes in both basements above dry storage areas. Instructed facility to either encase all pipes or relocated said items and to maintain. Observed the large basement produce prep cutting board to have deep dark grooves in it. Instructed facility to replace and maintain.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Observed slight dirt accumulation in the upper interior portion of the ice machine used for human consumption. Instructed facility to clean, sanitize, and maintain.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Observed dirt and debris on the floors in the restaurant under cooking equipment and large fixtures. Instructed facility to clean and maintain.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Observed a missing ceiling tile above the three compartment sink in the rear baking and frying area. Instructed facility to install and maintain.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Observed low hot water pressure at the restaurant exposed hand sink and low cold water pressure at the basement 3 compartment sink. Instructed facility to repair and maintain. Observed missing sink stoppers or non-functioning sink stoppers at the basement three compartment sink, the deli three compartment sink, and at the restaurant three compartment sink. Instructed facility to repair or install new and maintain. Observed multiple pots, pans, and utensils too large to be fully submerged in the three compartment sinks. Instructed facility to remove all items or install adequate dish washing facilities and to maintain.

24. Jan 10, 2017 Pass

    Complaint Re-Inspection · Pass

    No violations

25. Jan 5, 2017 Fail

    Complaint · Fail

    1 critical6 general Show violations

    • CriticalCritical (pre-2018 form)

      Adequate number, convenient, accessible, designed, and maintained

      Inspector’s note: Observed exposed hand washing sink in rear meat prep area not maintained. No hot or cold running water available at this time. Instructed to repair and have continuous supply of hot and cold running water under city pressure at all times. Instructed manager to utilize exposed hand washing sinks located in bakery area or at the front meat counter for hand washing until repaired exposed hand washing sink. Critical violation 7-38-030.

    • GeneralSerious (pre-2018 form)

      Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

      Inspector’s note: Dish washing facilities not maintained observed faucet at 3-compartment sink too short can not reach the second compartment.instructed to repair and maintain faucet must reach all three sinks. Instructed to utilize 3-compartment sink in rear prep area to wash rinse and sanitize multi-use utensils. Serious violation 7-38-030

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Observed dirt and debris inside reach-in cooler located in bakery area. Must clean and maintain. Observed dirt and dust accumulated on ventilation fans inside coolers located in bakery area. Must clean and maintain. Observed dirt and grease build-up on cooking equipment in rear prep area. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Observed dirt and debris on floor drains throughout premises. Must clean and maintained.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Observed a few missing ceiling tiles in rear meat prep area and in bakery area above storage shelving. Must repair/replace/maintain. Observed damaged and cracked wall tiles in rear food prep area behind cooking equipment. Must repair/replace. Observed dust accumulation on ceiling ventilation fans inside washrooms. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

      Lighting: required minimum foot-candles of light provided, fixtures shielded

      Inspector’s note: Observed missing light shields in basement food prep area above prep tables. Must provide and maintain.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Observed leaky faucet base at the 3-compartment sink located in meat prep room and front meat counter. Must repair and maintained.

26. Mar 25, 2016 Closed

    Canvass · Out of Business

    The inspector found this business closed.

    No violations

27. Mar 24, 2016 Conditional

    Complaint · Pass w/ Conditions

    3 critical5 general Show violations

    • CriticalCritical (pre-2018 form)

      Source sound condition, no spoilage, foods properly labeled, shellfish tags in place

      Inspector’s note: Noted a container shell fish (oysters)at the front prep/display cooler with no tags attached per code. Instructed to have tags on all shell fish until the last batch is consumed and then the tags must be stored on file for an additional 90 days. Manager immediately and voluntarily disposed of 5 lbs of the shell fish worth $15.00 through denaturing process. Critical violation #7-38-005(b)

    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Noted internal temperatures of the following potentially hazardous food items inside hot holding units to be improper:-ground beef 82.4f, stuffed peppers 47.3f, tacos 94.9f, shrimp rice 97.8f, chicken 126.4f, rice (individually portioned containers)103.5f, refried beans 103.9f,cheese in bread 77.4f, ham 85.8f, pork 116.3f, fish 135.4f. Manager immediately and voluntarily disposed of 50 lbs of food worth $490.00 through denaturing process. Critical violation #7-38-005(a)

    • CriticalCritical (pre-2018 form)

      Adequate number, convenient, accessible, designed, and maintained

      Inspector’s note: Noted exposed hand wash sink at the meat prep cooler in poor repairs with pipes disconnected at the bottom of sink and no hot and cold running water at the time of inspection. Instructed to have hot and cold running water at all hand wash sinks. Critical violation #7-38-030

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Noted broken lid at the ice machine behind the meat display case. Instructed to repair and maintain....also noted no stoppers at the 3 compartment sink of the same.instructed to provide.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Noted slight discoloration inside the inner lining of ice machine. Instructed to clean and sanitize ice machine...must also detail clean shelves at the front display prep/cooler with old food debris and dirt...clean and maintain shelves at the rear prep area (bakery). Must upgrade house keeping.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Instructed to clean floors through out along wall base and underneath equipment especially at the prep areas and basement prep/dry storage.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: Noted some refrigeration units and coolers with no stem thermometers. Instructed to provide thermometer to all refrigeration units and coolers and must be visible for proper temperature monitoring.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Noted wash cloths scattered through out all food prep tables at food prep areas. Instructed to store all wash cloths in a sanitizing solution especially when not in use.

28. Apr 3, 2015 Pass

    Canvass Re-Inspection · Pass

    6 general Show violations

    • GeneralMinor (pre-2018 form)

      Food in original container, properly labeled: customer advisory posted as needed

      Inspector’s note: Must label and date all prepared food items inside prep coolers in restaurant/taqueria area.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Observed rusty food storage shelving inside meat walk-in cooler. Must repaint or repair. Must not use tin foil as a liner for shelving at cooks line. Must remove. Observed cutting boards with deep dark grooves in food preparation areas in first floor. Must be sended/bleached or replaced

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: : detail clean interior panels of ice machine in rear prep area. Detail clean interior surfaces of reach-in milk cooler in first floor. Remove dirt.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Found cardboard boxes being used as a floor liner in rear cooking area. Instructed to remove and maintain. Observed dirt build-up on basement floor along wallbase behind prep table. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Observed water damage ceiling tiles above reach-in meat cooler and ice cream freezer.must repair/maintain. Observed floor tiles broken in basement behind walk-in meat freezers.must repair/maintain.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Observed exposed handwashing sink in front and rear prep area draining slow. Must repair/maintain. Stoppers needed at the 3-compartment sink in basement must provide/maintain

29. Apr 2, 2015 Conditional

    Canvass · Pass w/ Conditions

    2 critical6 general Show violations

    • CriticalCritical (pre-2018 form)

      Facilities to maintain proper temperature

      Inspector’s note: Facilities do not maintain proper temperature observed air temperature inside 3-door reach-in cooler in restaurant/taqueria at 63.1f. Instructed to repair/adjust temperature of 40.0f or below. Unit was tagged held for inspection. Critical violation 7-38-005(a)

    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Potentially hazardous foods being stored inside 3-door reach-in prep cooler in restaurant/taqueria area at improper temperatures. Observed cooked chichen at temperature ranging from 67.8f to 72.1f, raw chicken breast at 59.7 and chihuahua cheese 62.3f. Manager immediately and voluntarily discarded and denatured food items aproximately 23 lbs value of $79.0. Critical violation 7-38-005(a)

    • GeneralMinor (pre-2018 form)

      Food in original container, properly labeled: customer advisory posted as needed

      Inspector’s note: Must label and date all prepared food items inside prep coolers in restaurant/taqueria area.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Observed rusty food storage shelving inside meat walk-in cooler. Must repaint or repair. Must not use tin foil as a liner for shelving at cooks line. Must remove. Observed cutting boards with deep dark grooves in food preparation areas in first floor. Must be sended/bleached or replaced.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Detail clean interior panels of ice machine in rear prep area. Detail clean interior surfaces of reach-in milk cooler in first floor. Remove dirt.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Found cardboard boxes being used as a floor liner in rear cooking area. Instructed to remove and maintain. Observed dirt build-up on basement floor along wallbase behind prep table. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Observed water damage ceiling tiles above reach-in meat cooler and ice cream freezer.must repair/maintain. Observed floor tiles broken in basement behind walk-in meat freezers.must repair/maintain.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Observed exposed handwashing sink in front and rear prep area draining slow. Must repair/maintain. Stoppers needed at the 3-compartment sink in basement must provide/maintain.

30. Aug 27, 2014 Conditional

    Complaint · Pass w/ Conditions

    2 critical6 general Show violations

    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Observed improper temperatures of cooked pork charrones at 79.2f,cooked chicken 121.4- 134.6f in hot holding unit,cooked rice 109.8f-114.8f in hot holding unit.cut pineapple 63.1f on open display case.no time and temperature logs available to view.product was dumped and denatured by manager appx.90lbs.$145.must have hot holding at 140.0f or above,40.0f or below cold.(critical 7-38-005a).

    • CriticalCritical (pre-2018 form)

      Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

      Inspector’s note: Observed poor hygienic practices by food handler such as food handler had handled raw chicken with disposable gloves on and used a paper towel to wipe gloves and used same paper towel to wipe down cutting board in meat department area.did not remove gloves and wash hands.and also another food handler washing hands at 3- compartment sink.must wash hands at hand sinks only and after every possible contamination.(critical 7-38-010a).

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Must replace worn and stained cutting boards in basement produce prep area.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Must clean food debri from shelving units in bakery 2- door cooler.

    • GeneralMinor (pre-2018 form)

      Lighting: required minimum foot-candles of light provided, fixtures shielded

      Inspector’s note: Must shield lights over 3- compartment sink in basement area.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Must repair or replace leaky pipe at hand sink in basement prep area,leaky pipes at walk in freezer in basement.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: Must provide thermometer for salsa cooler by meat dept.

    • GeneralMinor (pre-2018 form)

      Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

      Inspector’s note: Must elevate,organize or remove articles off of floor and away from walls in basement.

31. Jan 21, 2014 Pass

    Canvass · Pass

    6 general Show violations

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Instructed to clean and repaint exterior surfaces of grease box with rust build-up underneath 3 compartment sink in basement.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Instructed to detail clean and maintain interior and exterior surfaces of exposed hand sink and 3 compartment sink in basement by produce prep/packaging area in basement.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Instructed to clean and maintain floors with dried food debris underneath storage shelves by produce area in basement and must clean floors with excessive food debris by staircase leading to basement storage areas.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Instructed to detail clean and maintain condenser fan cover with heavy dust build-up above meat prep/holding area.

    • GeneralMinor (pre-2018 form)

      Lighting: required minimum foot-candles of light provided, fixtures shielded

      Inspector’s note: All lights must be shielded with end caps inside bakery display cabinet.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Instructed to repair stripped faucet (cold) handle at exposed hand sink at meat prep area and stripped faucet (hot) handle at 3 compartment sink in cooking/bakery prep area.

32. Apr 2, 2013 Pass

    License · Pass

    5 general Show violations

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Must replace all stained and pitted cutting boards in restaurant and grocery areas, repair hand dryer in customers bathroom, paper towels being use at this time, repaint all raw wood shelving, and replace cracked sliding door at hot box area in restaurant

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Must clean shelves down grocery aisles and basement storage shelves, must clean fan guards in basement walk-in cooler, top of grill area needs cleaning, clean bottom counter area of produce storage shelves and juice containers needs cleaning in restaurant area,

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Must detail clean floors throughout premises restaurant and grocery areas, first floor and basement areas, inside coolers and freezers, repair broken floor tile various area, throughout premises, elevate stock 6 inches from floor, and provide a 6 inch white line along wall area in first floor storage and basement areas where stock is stored

    • GeneralMinor (pre-2018 form)

      Lighting: required minimum foot-candles of light provided, fixtures shielded

      Inspector’s note: Must provide a light shield cover on light above prep area in basement where produce is packaged, clean all light shields throughout premises, and replace burned out light bulbs above meat case behind counter area

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Must repair leaking faucets at all three compartment sinks