AL PAN CALIENTE

3 findings recorded on Sep 8, 2026.

1. Inspector observationItem 4-1A ↗

   Food separation and protection

   Observed employee crack raw shell egg and then continue to grab other utensils and fry basket without changing gloves If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: gloves removed and hands washed, new gloves donned.

   Inspector’s full note

   Inspection item: Inspection item 4-1A

   Code .04(4)(n)1

   Observed employee crack raw shell egg and then continue to grab other utensils and fry basket without changing gloves If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: gloves removed and hands washed, new gloves donned.

   Official report · Item 4-1A ↗

   Correction status not recorded

2. Inspector observationItem 11C ↗

   Thawing methods

   Observed meats thawing in meat sink at room temp Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: meats full submerged under water and water left on to continuously flow over meats.

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Observed meats thawing in meat sink at room temp Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: meats full submerged under water and water left on to continuously flow over meats.

   Official report · Item 11C ↗

   Correction status not recorded

3. Inspector observationItem 13A ↗

   Required permits and notices

   Observed most recent inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: provided a copy of todays report via email

   Inspector’s full note

   Inspection item: Inspection item 13A

   Code .02(1)(d)

   Observed most recent inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: provided a copy of todays report via email

   Official report · Item 13A ↗

   Correction status not recorded

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