LOS PARRILLEROS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at pet table, soiled with food to bring chef cleaned, can opener blade during inspection. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink at cook love a soiled spoon. Chef removed item. Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment missing high temp thermometer for dishwasher. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mushroom sauce in reach in cooler at cook line missing production date, as per chef made the day prior. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at bar area soiled. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dishwasher soiled. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Tongs removed. Corrected On-Site Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducts reduced oxygen packaging on raw meat, observed at walk in cooler Flap meat and lamb rack with dates exceeding 48 hours. Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Warning - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C vent at kitchen area soiled with debris. Warning - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at kitchen area with deep cuts and not easily cleaned. Warning - From follow-up inspection 2025-08-22: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed thank you bag used to store zucchini at walk-in cooler.

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. Observed raw chicken over raw calamari at reach-in freezer at preparation area. Not commercially packaged. Chef correctly arranged products. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at three compartment sink area.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by staff.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed both white cutting boards at kitchen area grooved.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation while wearing watch at cook line. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour inside flour container at three compartment sink area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled. Repeat Violation

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef, raw lamb, and raw chicken in reduced oxygen packets with no production date and time at walk-in cooler and reach-in cooler units at kitchen area. As per chef, less than two days. Coached chef on correct procedure for labeling with no HACCP plan. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container of sugar and flour not labeled with common name at three compartment sink area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink near cookline used to washed utensils.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection Repeat Violation

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation while wearing bracelets.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees doing food preparation with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on metal pans stored at rack near three compartment sink.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed box of gizzards stored on floor at walk-in cooler. Coached manager on correct procedure.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk-in door.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef, raw lamb, and raw gizzards packaged using a reduced oxygen with no date and hour of production at walk-in cooler and reach-in cooler at cookline. Coached manager on correct procedure. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed at ambient temperature near walk-in cooler. Coached manager on correct procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled stained cutting board located across from fryer at kitchen cookline.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection. Repeat Violation

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection.

Basic - Covered waste receptacle not provided in women's bathroom used by food employees and customers.

Basic - Cutting board has cut marks and heavily grooved located across from fryer at kitchen cookline.

Basic - No handwashing sign provided at a hand sink used by food employees located at women's restroom used by food employees.

Basic - Observed ice scoop handle in contact with ice located at ice bin at bar area. Employee placed handle of ice scoop in an upright position. Corrected On-Site Repeat Violation

Basic - Observed in-use tongs stored on oven door handle between uses located at kitchen area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed vegetable squash stored in a regular "Thank you" grocery bag inside walk in cooler. Chef removed vegetables stored in grocery bag. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chef provided Ph testing strips and not quaternary testing strips, needed for quaternary sanitizer used at three compartment sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a hot water sanitizing dish machine, no measuring device provided at time of inspection.

Basic - Ice scoop handle in contact with ice located at bar area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84F located next to dessert cooler, near dinning area.

Basic - No handwashing sign provided at a hand sink used by food employees located next to kitchen cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at cooler unit across from cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter packs (71F - Cold Holding), as per the manager the butter was placed on line approximately two hours ago. The manager put ice on the butter to give it a quick chill.

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. Poster provided via email. Corrective Action Taken

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. Form provided via email. Corrective Action Taken

Basic - Clean utensils stored between equipment and wall. Observed at the triple sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the preparation reach in cooler. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled across from the stove. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the reach in cooler across from the stove. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed a glass container with sugar at the bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw commercial ply packaged fish over cut potatoes. The chef removed the fish. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed on the preparation reach in cooler next to the kitchen entrance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone in a pan above the prep cooler.

Basic - Food stored on floor. Observed three cases of cooking oil on the floor in the ware washing area.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled in front of the hand washing sink in the kitchen. Observed the walk-in cooler fan guards soiled.

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the reach in cooler across from the cook line.

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

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2022-02-10: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-02-10: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked beef in reach in cooler at cook line. Employee fixed storage organization. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler underneath grill at cook line, as per chef for less than 4 hour. Stored in ice at cook line, observed fresh garlic in oil (50 °F - Cold Holding) Employee removed food and placed in in walk in cooler for a rapid cool. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Water cases on the floor in walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit at front counter. Manager provided thermometer. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature in shelves by the walk in cooler. Employee stored fish in cooler for a proper cooling. Corrected On-Site

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.