ROUTINE INSPECTION
Observed a flat grill with gas cylinder in the facility. Noticed advertisements for specials on weekends on windows of the facility. Per PIC, it is for food inside the facility. Facility was given a limited inspection report on 9/12/25 to discontinue any operations outside the facility. Facility is only permitted and approved for cooking and serving inside the facility. If facility is observed cooking and selling food outside the facility, further enforcement actions may take place. Report emailed to GARCIASTAQUERIA@GMAIL.COM
8 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back exit doors in kitchen and near restrooms are not self closing. [CA] Back door to food prep area shall be self-closing. Observed unused equipment and other items at the back of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
- K09: Proper cooling methods
Measured beans at 150F in a deep plastic bucket on floor and beef at 140F in a deep plastic bucket on counter. Measured rice 100-141F in metal containers in ice bath with covered lids. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC and employees started ice bath for PHFs, uncovered lids and transferred food to shallow containers.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed open hole in warewash room. Per PIC, there is a leakage. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
- K23: No rodents, insects, birds, or animals
Observed rodent droppings on water heater at back side of the facility and on floor around multi use buckets, big pots and pans stored at back of the facility. No evidence inside the facility. [CA] Clean and sanitize area of old droppings. Observed flies in the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard used as shelf liner in the kitchen area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
- K42: Garbage & refuse properly disposed; facilities maintained
Observed open bucket with oil, grease and other food debris next to trash containers in the back area of the facility. Observed flies and rodent droppings in the area. [CA] Outside refuse enclosure shall be kept clean and free of debris. Animal byproducts and inedible kitchen grease shall be disposed of as required. Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents.
- K06: Adequate handwash facilities supplied, accessibleCritical
Lack of soap at hand wash sink in the kitchen. [CA] Provide soap in dispenser at all times. [COS] Soap refilled in dispenser.
- K27: Food separated and protected
Observed food buckets stored on floor in storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.