Pueblo Viejo Mexican Grill

PASS W/ CONDITIONS December 30, 2013 at 5:00 AM

0 violations

PASS October 4, 2013 at 4:40 PM

4 violations

15-4-202.16 - Non-Food Contact Surfaces: remove tin foil from bottom shelf to table next to hot line. Remove tin foil from shelf next to hand sink at the service line. | 17-4-302.14 - Test Kit Provided: provide test kit for measuring sanitizer at ...

FAIL September 18, 2013 at 4:45 PM

4 violations

15-4-202.16 - Non-Food Contact Surfaces: remove tin foil from bottom shelf to table next to hot line. Remove tin foil from shelf next to hand sink at the service line. | 17-4-302.14 - Test Kit Provided: provide test kit for measuring sanitizer at ...

PASS W/ CONDITIONS December 30, 2012 at 5:00 AM

0 violations

PASS October 22, 2012 at 4:00 PM

5 violations

31-5-204/05.11 - Location Accessible: do not block hand sink at service area. Keep a clear and open path to hand sink. | 32-6-301.11-02.11 - Hand Cleaner Drying Tissue Signage: provide paper towels for hand sink at service area. | 34-5-501.111/...

FAIL October 2, 2012 at 5:13 PM

5 violations

31-5-204/05.11 - Location Accessible: do not block hand sink at service area. Keep a clear and open path to hand sink. | 32-6-301.11-02.11 - Hand Cleaner Drying Tissue Signage: provide paper towels for hand sink at service area. | 34-5-501.111/...

PASS March 22, 2012 at 3:35 PM

7 violations

03-3-501.16(A) - Cold Holding: chicken= 70 degrees. Keep chicken at 140 degrees or above or at 41 degrees or below. I observed a whole chicken on counter top at room temperature. | 21-3-304.14 - Wiping Cloths Clean Sanitize: provide proper stora...

FAIL March 13, 2012 at 6:13 PM

7 violations

03-3-501.16(A) - Cold Holding: chicken= 70 degrees. Keep chicken at 140 degrees or above or at 41 degrees or below. I observed a whole chicken on counter top at room temperature. | 21-3-304.14 - Wiping Cloths Clean Sanitize: provide proper stora...

PASS August 11, 2011 at 6:45 PM

0 violations

PASS W/ CONDITIONS November 23, 2010 at 1:40 PM

9 violations

04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Cooling methods for the beans cannot cool properly per interview of the P.I.C. Cool as discussed | 22-4-601/602.11 - Food Contact Surfaces Clean: Top of knife rack and the ends of the c...

FAIL November 15, 2010 at 4:32 PM

9 violations

04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Cooling methods for the beans cannot cool properly per interview of the P.I.C. Cool as discussed | 22-4-601/602.11 - Food Contact Surfaces Clean: Top of knife rack and the ends of the c...

PASS W/ CONDITIONS November 12, 2010 at 4:59 PM

3 violations

15-4-202.16 - Non-Food Contact Surfaces: Bottom of prep table in the prep kitchen is rusted - resurface as needed | 23-4-602.13 - Non-Food Contact Surfaces Clean: Shelves in storage area are heavily soiled. Clean all visible soils | 38-6-202.11 - ...

PASS April 8, 2010 at 4:11 PM

6 violations

10-3-304.12 - Food Utensil Storage: Two chef knives being stored in between sink and refrigeration unit. Keep stored in a clean area as discussed | 31-5-204/05.11 - Location Accessible: Handsink at the front counter is being occupied by water fil...

FAIL March 31, 2010 at 6:24 PM

6 violations

10-3-304.12 - Food Utensil Storage: Two chef knives being stored in between sink and refrigeration unit. Keep stored in a clean area as discussed | 31-5-204/05.11 - Location Accessible: Handsink at the front counter is being occupied by water fil...

PASS October 6, 2009 at 3:13 PM

10 violations

03-3-501.16 - Hot Holding: Rice and beans are being hot hold at 125-130 F. Re-heat to 140F when hot holding. Items were just put out on the cooking line. | 06-3-501.13 - PHF's Properly Thawed: Thawing frozen Sirloin steaks in stagnant at room...

FAIL September 24, 2009 at 3:24 PM

10 violations

03-3-501.16 - Hot Holding: Rice and beans are being hot hold at 125-130 F. Re-heat to 140F when hot holding. Items were just put out on the cooking line. | 06-3-501.13 - PHF's Properly Thawed: Thawing frozen Sirloin steaks in stagnant at room...

PASS February 12, 2009 at 4:20 PM

10 violations

03-3-501.16 - Hot Holding: chicken 90 F tamales 90 F yucca 76 F at steam tables Soup left at room temperature in kitchen 96 F | 08-3-302.11/3-304.11 - Separation Segregation Cross Contamination: Raw chicken stored over produce. Different specie...

FAIL February 10, 2009 at 3:49 PM

13 violations

03-3-501.16 - Hot Holding: chicken 90 F tamales 90 F yucca 76 F at steam tables Soup left at room temperature in kitchen 96 F | 05-4-302.12 - Food Thermometers Provided: No food thermometer to check temperatures. | 08-3-302.11/3-304.11 - Separat...

FAIL February 6, 2009 at 7:26 PM

13 violations

03-3-501.16 - Hot Holding: chicken 90 F tamales 90 F yucca 76 F at steam tables Soup left at room temperature in kitchen 96 F | 05-4-302.12 - Food Thermometers Provided: No food thermometer to check temperatures. | 08-3-302.11/3-304.11 - Separat...