El Nuevo Altata

Inspector's notes

Observed an employee using a clean spoon to taste a dish that was just prepared by the employee, and then the employee did not remove their gloves after the tasting and resumed food prep. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at least 3 handwashing sinks that had some combination of either lacking soap, lacking a hand drying provision or having dirty dishes in the sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. PIC provided soap for handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shellstock tags that were stored unorganized in a drawer. Discussed with person in charge to store shellstock tags in chronological order in a folder, notebook or in an otherwise organized manner. Discussed with person in charge to write the final date of sale on each shellstock tag. Person in charge will organize the shellstock tags in a folder. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. *2nd consecutive Priority Foundation violation.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous bags of raw shrimp and pans of bacon wrapped raw shrimp above containers of ready-to-eat salsa inside the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chopped tomatoes, fish filets, lettuce, raw beef and shredded cheese all with internal temperatures as measured using a probe thermometer ranging from 46°F - 51°F in a prep unit on the cooking line. The temperature reading on the prep unit was reading at 55°F. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The air temperature in the unit was at 46°F. According to the person in charge, the foods had all been in the unit for less than 4 hours and were moved to the walk-in cooler to rapidly chill down to 41°F. The person in charge will reach out to a technician to service the unit. The establishment has sufficient cold holding capacity to operate safely. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. *2ND CONSECUTIVE PRIORITY VIOLATION.* Corrective Action: Corrected at time of inspection.

Inspector's notes

prep unit on the cooking line not holding proper temperatures. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a heavy presence of flies all throughout the kitchen. Discussed with person in charge to seek out a licensed pest control specialist to help mitigate the flies in the establishment. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a floor drain at the handwashing sink next to the double doors and observed a floor drain under the dish machine that were both draining extremely slow. Discussed with person in charge to seek out a plumber to unclog the floor drains. The person in charge will reach out to a plumber to open up the drains. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed heavy greases and food debris all throughout the kitchen to include the floors, walls and ceiling above the prep stations. Discussed with person in charge to clean on a more frequent basis to prevent the accumulaton of grease and debris in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a dead fly inside of a tray of raw shrimp inside of the walk-in cooler. The tray of raw shrimp was embargoed at time of inspection (see embargo form). Discussed with person in charge to ensure that food is properly protected during food prep activities. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shellstock tags that were stored unorganized in a drawer. Discussed with person in charge to store shellstock tags in chronological order in a folder, notebook or in an otherwise organized manner. Discussed with person in charge to write the final date of sale on each shellstock tag. Person in charge will organize the shellstock tags in a folder. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs sitting on counter on the cooking line. The internal temperature of one of the eggs was 77°F. According to the person in charge, the eggs had been on the counter for approximately 90 minutes. The eggs were returned to the walk-in cooler to rapidly chill down to 41°F. Discussed with person in charge to return foods back to cold holding when finished for food service or to consider using an ice bath setup on the counter to cold hold eggs or consider time as a control. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several knives stored between prep units and tables. Discussed with person in charge to store knives in a clean, dry location. All knives in question were taken to the warewashing area to be washed, rinsed and sanitized at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water available at time of inspection. Person in charge reached out to a technician to service the hot water unit. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Advised person in charge to heat up water on stove for warewashing purposes until the hot water heater has been repaired/replaced. Provide adequate hot water at all sink fixtures prior to re-inspection. A re-inspection will occur no later than Monday, April 13th, 2026. Corrective Action: Correct prior to re-inspection.