Guaca-Mole

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • 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.
• Employee health
  • 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.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Water source
  • Intermediate: Handwash sink does not have running water or enough water pressure to properly wash hands.
• Lighting
  • Basic: Light shield damaged/in disrepair.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured.

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 on time/temperature control for safety food due to temperature abuse. Observed cut tomato pico (47°F - Cold Holding); cut tomato (46°F - Cold Holding); cheese (44°F - Cold Holding); cut leafy greens (46°F - Cold Holding); in reach in cooler at front counter. The ambient temp is 55°F. Observed black beans (52°F - Cold Holding); beans (50°F - Cold Holding); raw beef (52°F - Cold Holding); raw ground beef (51°F - Cold Holding); raw chicken (53°F - Cold Holding); cut tomato (52°F - Cold Holding); cut tomato pico (52°F - Cold Holding); cut tomato pico (65°F - Cold Holding); cooked corn (63°F - Cold Holding); cheese (53°F - Cold Holding); butter (51°F - Cold Holding); in walk in cooler.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed package of raw pork with sell by date of 6/23/26, and a package of raw beef with a sell by date of 7/21/26 in walk in cooler.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook beans in walk in cooler with no date marking.
  • 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. Observed multiple open containers of sour cream with no date marking.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cut tomato pico (47°F - Cold Holding); cut tomato (46°F - Cold Holding); cheese (44°F - Cold Holding); cut leafy greens (46°F - Cold Holding); in reach in cooler at front counter. The ambient temp is 55°F. Observed black beans (52°F - Cold Holding); beans (50°F - Cold Holding); raw beef (52°F - Cold Holding); raw ground beef (51°F - Cold Holding); raw chicken (53°F - Cold Holding); cut tomato (52°F - Cold Holding); cut tomato pico (52°F - Cold Holding); cut tomato pico (65°F - Cold Holding); cooked corn (63°F - Cold Holding); cheese (53°F - Cold Holding); butter (51°F - Cold Holding); in walk in cooler. The ambient temp is 52°F.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed cooked rice (74°F - Hot Holding); cooked beef and vegetables (74°F - Hot Holding) in kitchen warmer.
• Facilities to maintain food temperature
  • Intermediate: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed walk in cooler ambient temp - 52°F, and reach in cooler ambient temp - 55°F. These are the only 2 cold holding units at the establishment.
• Employee health
  • 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.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place gloves on for service without washing hands. Educated employee and handwash complete before placing on gloves.
• Food-contact surfaces clean and sanitized
  • High priority: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash slotted spoon in 3 compartment sink with no sanitize step, and place on clean shelf. Educated employee who placed it back with dirty dishes.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup on hood system in kitchen.
• Water source
  • Intermediate: Handwash sink does not have running water or enough water pressure to properly wash hands. Observed handwash sink in kitchen has no running water.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Observed handwash sink in kitchen blocked by a hand cart.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed 2 live roaches on prep table in kitchen next to stove.
• Lighting
  • Basic: Light shield damaged/in disrepair. Observed missing light shield over prep table in kitchen.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with clear liquid near 3 compartment sink.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured.