El Oaxaqueno Gets Conditional Pass on Health Inspection

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

Hot water measured at 107F at food prep and warewash sink. COS - hot water heater adjusted and measured at 120F at end of inspection.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

1) IMMEDIATELY ensure walk in cooler maintains temperature at 41F or below. PROVIDE a seal on the bottom of the cooler door to allow for better cold holding. - Observed the following foods at unsafe temperatures: Cooked beans at 47-48F, cooked rice at 47F, jalepenos in liquid at 46F, packaged cheese at 45F, pico de gallo at 48F in walk in cooler (ambient of the unit measured at ~45-48F). Per discussion with operator, staff left the unit open this morning~2-3 hours ago for ~1-1.5 hours accidental

Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.

DISCONTINUE cooling foods in plastic, deep, lidded containers. ENSURE the cooling process is monitored with a probe thermometer. Foods in the cooling process should not be stored in plastic. - Observed cooked black and refried beans at 47-48F, cooked and cooled last night per staff, placed into deep plastic containers with a lid while still warm per staff where they were observed this morning. Per operator, the beans' temperature were not checked. COS - education provided; food that was determin

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

REMOVE fruit flies from the facility that were observed to be hovering/landing on bags of maseca and other items near the walk in cooler area. CLEAN and sanitize affected areas.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

PROVIDE a minimum 1 inch air gap for all pipes draining into floor sinks observed in the front service area and at the food preparation sink to lack proper air gaps. * ENSURE all necessary permits were obtained for the indirect drainage provided and floor sink for the food preparation sink observed on this date.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

PROVIDE a minimum 1 inch air gap for all pipes draining into floor sinks observed in the front service area and at the food preparation sink to lack proper air gaps. * ENSURE all necessary permits were obtained for the indirect drainage provided and floor sink for the food preparation sink observed on this date.