MICHES Y ANTOJOS

6 findings recorded on Oct 15, 2026.

1. Inspector observationItem 4-1A ↗

   Food separation and protection

   (vi)(vii)(viii)Observed raw eggs and unwashed vegetables stored over ready-to-eat foods in the standing reach-in cooler. Observed raw chicken (not in the original container) stored over beef, pork, and fish (also not in their origional containers/ in portioned bags) in both standing reach-in freezers. Observed raw fish thawing in the prep cooler over an open metal pan of potatoes. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw…

   Inspector’s full note

   Inspection item: Inspection item 4-1A

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw eggs and unwashed vegetables stored over ready-to-eat foods in the standing reach-in cooler. Observed raw chicken (not in the original container) stored over beef, pork, and fish (also not in their origional containers/ in portioned bags) in both standing reach-in freezers. Observed raw fish thawing in the prep cooler over an open metal pan of potatoes. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The food was rearranged.

   Official report · Item 4-1A ↗

   Correction status not recorded

2. Inspector observationItem 10D ↗

   Food labeling and containers

   Observed multiple bottles containing liquids used for cooking, not labeled with a common name, stored in front of the stove/grill. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

   Inspector’s full note

   Inspection item: Inspection item 10D

   Code .04(4)(d)

   Observed multiple bottles containing liquids used for cooking, not labeled with a common name, stored in front of the stove/grill. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

   Official report · Item 10D ↗

   Correction status not recorded

3. Inspector observationItem 12C ↗

   Wiping cloth use and storage

   Observed wiping clothes stored in Chlorine sanitizer with a concentration of 0ppm. Observed a wet wiping cloth stored on a prep table in the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer was remade to the appropriate concentration. The wet wiping cloth was put into the sanitizer bucket.

   Inspector’s full note

   Inspection item: Inspection item 12C

   Code .04(4)(m)

   Observed wiping clothes stored in Chlorine sanitizer with a concentration of 0ppm. Observed a wet wiping cloth stored on a prep table in the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer was remade to the appropriate concentration. The wet wiping cloth was put into the sanitizer bucket.

   Official report · Item 12C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.