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Business Info

Restaurant: LA VICTORIA TAQUERIA #3
Address: 5015 Almaden Ex, San Jose, CA 95118
Type: Restaurant 0-5 Employees
Total inspections: 17
Last inspection: Jun 18, 2013

Score
(the higher the better)
97

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Violation descriptions and comments

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
No employees shall eat, drink, or smoke in any work area. (113977)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
No employees shall eat, drink, or smoke in any work area. (113977)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

C0013331

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

No employees shall eat, drink, or smoke in any work area. (113977)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

All front doors leading into the facility found OPEN.

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

Carnitas internal temperature inside the walk in refrigerator measured 45-46 degrees Fahrenheit, near the door. Recommend relocation to the center of the unit. Also the operator agrees to have a professional refrigeration service check the unit air flow. Other items phfs stored inside the unit measured at approved temps.

No employees shall eat, drink, or smoke in any work area. (113977)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

A CO2 TANK IS UNCHAINED.
BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE. BULK FOOD CONTAINER OF RICE AND BEANS ARE UNCOVERED AND UNLABELED.
BOXES OF FLOUR TORTILLAS ARE SITTING ON FLOR IN THE KITCHEN ENTRANCE.
CONTAINER WITH COOKED CHICKEN IS COOLING IN THE WALK IN. DURING THE INSPECTION THE CHICKEN TEMPERATURE WAS 80F.
LARGE CONTAINER WITH SALSA IS SITTING ON TOP OF SERVER COUNTER.
PROVIDE LAST INSPECTION REPORT.
TEST STRIPS ARE AVAILABLE IN THE 3-COMP SINK.

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

OBSERVED DUST BUILD UP ON KITCHEN CEILING.
OBSERVED IMPROPER BEAN RINSING INSIDE THE 3-COMP DISH WASHING SINK NEAR DIRTY DISH WARE.
OBSERVED IMPROPER DISH WASHING AT THE 3-COMP SINK.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

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Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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