El Primo Restaurant and Grocery

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed in reach in freezer, 4 bags of chicken tenders, 20 packs of beef, 14 bags of pork, 7 packs of ribs, 4 bags of fries, 4 bags of chicharron (55°F-64°F). Operator stated freezer was accidentally unplugged while cleaning. Operator plugged freezer back in and moved tcs foods still in temp to nearby cooler.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed, 1 dead roach in kitchen under grill. Observed, 1 dead roach under prep sink in kitchen. Observed, 1 dead roach under triple sink. Operator cleaned and discarded the dead roaches.
  • High priority: Roach activity present as evidenced by live roaches found. Observed, 1 live roach on wall below hand washing station. Operator killed and discarded.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In glass door reach in cooler cheese, cheese, sausage, milk, at 44-50°F. Person in charge states has not been in and out of unit at all today. Shells eggs in front of unit at 50°F ambient. Unsure how long items have been out of temperature. See stop sale.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed two dead roaches on interior of warmer in kitchen. Observed two dead roaches on interior of reach in cooler/ reach in freezer in kitchen. Observed two dead one dead roach at damaged wall in kitchen. Person in charge discarded.
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches on interior gaskets of reach in freezers, reach in coolers in kitchen. Observed one live roach on the pipe to left of cookline. Observed one live roach on metal wire above microwave in kitchen. Observed three live roaches on damaged wall under hand wash sink in back kitchen near dishpit. Person in charge killed and discarded.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Person in charge unable to provide oyster tags for oysters in reach in freezer.
  • Intermediate: No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Person in charge unable to provide oyster tags for oysters in reach in freezer. Person in charge states serves them raw. Also, unable to provide tags for other oysters served within 90 days.
• Labeling, date marking and consumer advisory
  • Intermediate: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Per person in charge states serves oysters raw, no consumer advisory posted. Inspector provided, person in charge posted.
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese packaged on site for customer self service missing minimum labeling.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Sausage, cheese, milk in glass door reach in cooler at 54-56°F. Ambient temperature of unit at 39°F by end of inspection. Person in charge will monitor.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Rice, rice in to go bags in warmer at 91-103°F. Recommend holding on time.
• Food-contact surfaces designed and maintained
  • Basic: Cardboard used to line food-contact shelves. Cardboard lining shelves in drink walk in cooler.
  • High priority: Nonfood-grade bags used in direct contact with food. Rice held in direct contact with to go style bag. Also, carnitas meat stored in direct contact with to go style bag in reach in freezer.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Glass door reach in freezer utilized for salsa storage in server area with ice buildup.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance accumulation.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside of back door closest to bar missing vacuum breaker.
• Restrooms
  • Basic: Toilet/urinal not flushing/functioning properly. Urinal out of order in men's restroom closest to server area.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on floor in dishwashing area. Observed two dead roaches in exposed area of wall under hand wash sink closest to dishwashing area. Observed approximately five dead roaches in sealant under far left prep table. Observed three dead roaches on floor to left of far left double door reach in cooler. Observed four dead roaches in front of cookline in kitchen. Observed five dead roaches in not in use oven at cookline. Observed three dead roaches along wall behind white reach in freezer in server area. Observed approximately seven dead roaches along wall in bar area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 30 roaches still alive in glue trap on floor in dishwashing area. Observed 2 live roaches in the wall under hand wash sink closest to dishwashing area. Observed 2 live roaches on the floor near glue trap in back dishwashing area. Observed approximately 7 live roaches on the raised back metal edge of reach in freezer in kitchen. Observed approximately 10 live roaches on right sided edge of wood shelf holding single service containers and microwave.
  • High priority: Roach excrement and/or droppings present. Observed one egg sac on the floor behind far right reach in freezer. Observed one egg sac between far left reach in cooler and middle reach in cooler in kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Damage to wall observed under hand wash sink in dishpit area. Also, hole in wall near floor observed near water heater in men's restroom located closest to server area.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Spray bottles of chemicals stored on top of glass door reach in cooler. Person in charge moved to appropriate location.
  • Intermediate: Spray bottle containing toxic substance not labeled. Several bottles containing bleach, cleaner per person in charge unlabeled.