BUGAMBILIAS MEXICAN RESTAURANT INC

Intermediate - - From initial inspection : 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. Milk. Staff added date mark. Corrected On-Site Warning - From follow-up inspection 2026-04-29: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Near mop sink. Removed card board. Corrected On-Site Warning - From follow-up inspection 2026-04-29:

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2026-04-29: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Staff removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2026-04-29: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Over reach in cooler. Warning - From follow-up inspection 2026-04-29: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2026-04-29: Time Extended

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf next to flour. Removed bucket. Corrected On-Site Warning - From follow-up inspection 2026-04-29: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing ambient. Located on the table near triple sink. Warning - From follow-up inspection 2026-04-29: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bread crumbs. Added the name. Corrected On-Site Warning - From follow-up inspection 2026-04-29: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. diced chicken, cooked onions ; (109-113F - Hot Holding) less than 4hrs per operator. Operator put on stove to reheat to 165F for temperature recovery. Chicken reheated to 165F corrected on site Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink in kitchen

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without hand washing. Washed dishes, changed gloves and went to prepare food.. Educated manager and employee changed glove and washed her hands. Corrective Action Taken - From follow-up inspection 2025-05-29: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Updated at time of inspection Corrected On-Site - From follow-up inspection 2025-05-29: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. On the counter net to large beverage containers. Manager removed spray bottle. Corrected On-Site Repeat Violation - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small reach in cooler and double door reach in. - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In small refrigerator on cook line. Staff cleaned out refrigerator. Corrected On-Site Repeat Violation - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Tamales in the reach in freezer Refried beans in reach in cooler. Manager covered both Corrected On-Site - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Corn meal. Staff added label Corrected On-Site - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Dry storage area. Repeat Violation - From follow-up inspection 2024-11-08: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2024-11-08: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Make table cooler on cook line. - From follow-up inspection 2024-11-08: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink in corner of kitchen pipe leaking. - From follow-up inspection 2024-11-08: Time Extended

Basic - Floor tiles missing and/or in disrepair. 3 tiles in dry storage area.

Basic - Outer openings not protected with self-closing doors.

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. Provided operator with form. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach in ware wash area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes above cooked shrimp. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink in kitchen.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot Shot Flying Insect Spray in kitchen at dish area

Intermediate - Spray bottle containing toxic substance not labeled. At dish area

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers in kitchen

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant and roach spray in dry storage area

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. Two door freezer in dry storage area. Raw beef over ice

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink in kitchen. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepped vegetables in single glass door cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans, cooked (46-47F - Cold Holding) Operator states product out for less then one hour.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Horchata at front counter, operator placed correct time mark Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (116F - Hot Holding) beef, shredded (84F - Hot Holding) operator states less then 1 hour, will reheat to proper temperature. Corrective Action Taken

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

Basic - Standing water in bottom of reach-in-cooler. Under make table

Basic - Water leaking from handles at kitchen handsink

High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Incorrect bleach. Operator drained sink and reset with quaternary tablets Corrective Action Taken - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Beef over vegetables in double door cooler. Eggs over vegetables in single door cooler - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded chicken and pork Warning - From follow-up inspection 2021-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish shelf holding ramekins - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. At dish shelf - From follow-up inspection 2021-09-02: Time Extended