GLORIA'S LATIN CUISINE

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards.

Inspector: Shinghang Chan · Corrected on site: 1 · Repeat violations: 1

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. ---------------------------------------------------------------------------------- ***Note*** Food item on cold-hold unit directly next to cooktop are held using "Time as a Public Health Control". Food items temperatures ranged from 44 - 47 F. Some food item included: Meat Patty (Raw), Chicken Blend (Raw), and Cheese. Time labels are provided.

Inspector: Shinghang Chan · Corrected on site: 1 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. -------------------------------------------------------------------------------- ***Reinspection*** Ensure all notated violations are corrected with 10 days. A reinspection is required on 08/31/2026 or about 10 days, the fee for reinspection is $150. -------------------------------------------------------------------------------- ***Note**** A small section of the wall wood panel had been opened/removed at the kitchen upon arrival for inspection. Manager showed inspector a submitted work order for the repair.

Inspector: Shinghang Chan · Corrected on site: 1 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 2 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 3 · Repeat violations: 2

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 2 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 2 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 1 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 4 · Repeat violations: 2

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 1 · Repeat violations: 1

Observations and corrective actions

Inspector remarks

Item #10 Did a quick troubleshooting of the dispensing system the container for the chlorine feed was empty. Replace the container with a full container. You have test strips, use them. This would have identified a problem to correct. Item #34 Total pest control is not a mater of spreading chemicals to kill the pest. Allowing pest to have areas where they can hide, and areas that have food for them to eat provides harborage for the breeding of pest. To break the cycle of breeding, clean behind everything, in corners, and in areas that are not frequently cleaned. Item #39 Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 2

Observations and corrective actions

Inspector remarks

Item #47 The city code at section 13-26 states that the last scored inspection must be posted in a location conspicuous to the public. This is the printed report. It states that the establishment may post the score placard provided it matches the last scored inspection in date and score. This is the hand written card stock with a large letter grade. Post the printed report. You may post the placard with the letter score and date that is consistent with the last printed report..

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 1

Observations and corrective actions

Inspector remarks

Item #9 The ice from that corner of the unit must be discarded. At the end of the shift, the bin should be emptied, cleaned, and sanitized.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #9 Raw animal food must not be stored above any ready-to-eat foods. Raw animal foods must be stored with the higher cooking temperature stored below the lower cooking temperature. This order of stacking is due the temperatures and cooking level required to kill the bacteria associated with the different types of foods. Ready-to-eat is generally safe to give to the public without the need to kill off any bacteria They must not be contaminated by a food requiring cooking to kill the bacteria. Use proper stacking order in storage. Item #28 Any commercially prepared TCS foods must be labeled when the package is opened with a date 7 days after the date the package is opened with day number 1 being he date the package is opened. The calculation for this is the date plus 6. If the package is opened on the 1st of the month the consume by or discard date becomes the 7th of the month. Until the package is opened, the date from the manufacture is the discard date. Mixing the two would mean the date from the opened chunks would be the date used. Keep the two separated and date label accordingly. Item #39 The outside of the dispensing squeeze bottles is contaminated by the hands touching the bottles. Storing the ice scoop in with those bottles is not storing it in a clean and protected location.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #9 Raw animal food must not be stored above any ready-to-eat foods. Raw animal foods must be stored with the higher cooking temperature stored below the lower cooking temperature. This order of stacking is due the temperatures and cooking level required to kill the bacteria associated with the different types of foods. Ready-to-eat is generally safe to give to the public without the need to kill off any bacteria so they must not be contaminated by a food requiring cooking to kill the bacteria. Use proper stacking order in storage. plant based burgers are not raw animal products the bacteria expected in those are different from the ones found in raw meat. They should be stored in a location separated from the raw animal meats. Item #10 Did trouble shooting on the ware washing machine. The chlorine container was empty. Did several loads to see if the machine primed. Still did not get any chlorine dispensed. Set up a third compartment to sanitize washed dishware. Until the ware washing machine dispenses chlorine, use the sink to sanitize and washed wares.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 2

Observations and corrective actions

Inspector remarks

Item #2 This was addressed in the last inspection. Not having good contact with the cooling medium (ice) will allow the TCS food to get above the required hold temperature of 41 degrees F. Get a refrigeration unit to keep the items cold, or make sure the containers have good contact with the ice. The other possibility is to use time only as a public health control. This requires a written program and labeling to limit the TCS food to 4 hours off temperature control then discard. Item #9 Raw animal product must be stored away from or below prepared and ready to eat foods in storage. Prepared, ready-to-eat do not need to be heated to 165 F unless placing in hot hold. So, they do not need heating to the cook (kill) temperature require for raw animal foods. Vegetables do not need any cooking to kill bacteria. Vegetables from the field, not processed to remove dirt and bacteria, should not be stored above ready to eat and processed vegetables. Raw animal foods are stacked in accordance with cooking temperature (kill Temp). The highest cooking temperature is stored below the lower cooking temperature. Examples: Raw chicken, 165 F, would be stored below raw hamburger, 155 F. Raw shelled eggs, 145 F, would be stored above, 155 F. Equal cooking temperatures can be stored on the same shelf. Raw shelled eggs must be cooked to destroy harmful bacteria prior to serving. Sauces may not be heated at all prior to serving. The eggs must be stored under or away from the sauces. Item #31 In the case of manually operated sinks, disposable paper towels are recommended to turn off the sink after washing avoiding recontamination of the hands. There were repeat violations in this inspection. A reinspection will be accomplished on or after 27 February 2023. For this out-of-cycle inspection a fee of $103.00 dollars will be charged. An invoice will be sent after the inspection is accomplished to collect the fee. It is payable upon receipt.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 3

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0