El Paraiso

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

Violation noted (details not available)

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

Violation noted (details not available)

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

Proper cooling methods [ date violation corrected: 8/19/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 8/19/2022 ]

Food Safety Manager Certification and Food Handler Card

No insects, rodents, birds or nonservice animals

Food contact surfaces: clean and sanitized [ date violation corrected: 8/19/2022 ]

Equipment approved; clean; installed, good repair; capacity

Equipment, utensils and linens; storage and use [ date violation corrected: 8/19/2022 ]

Nonfood contact surfaces clean

Permit & License Certificate available

Plumbing; proper backflow devices [ date violation corrected: 8/19/2022 ]

Thermometers provided and accurate [ date violation corrected: 8/19/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/9/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 8/9/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 8/9/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/9/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 8/9/2022 ]

Food storage; food storage containers identified [ date violation corrected: 8/9/2022 ]

Nonfood contact surfaces clean [ date violation corrected: 8/9/2022 ]

Plumbing; proper backflow devices [ date violation corrected: 8/9/2022 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 8/9/2022 ]

Wiping cloths; properly used and stored [ date violation corrected: 8/9/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 11/1/2021 ]

No unapproved living or sleeping quarters [ date violation corrected: 11/1/2021 ]

Nonfood contact surfaces clean [ date violation corrected: 11/1/2021 ]

Wiping cloths; properly used and stored [ date violation corrected: 11/1/2021 ]

Improper storage of equipment utensils or linens

Unclean nonfood contact surfaces

No hot water or running water

Unclean or degraded floors walls or ceilings

Moderate risk vermin infestation

Inadequate and inaccessible handwashing facilities

High risk food holding temperature

Moderate risk vermin infestation

Unclean nonfood contact surfaces

Unclean or degraded floors walls or ceilings

Permit license or inspection report not posted

Wiping cloths not clean or properly stored or inadequate sanitizer

Permit license or inspection report not posted

Unapproved or unmaintained equipment or utensils

Unclean or degraded floors walls or ceilings