EL POBLANO MEXICAN RESTAURANT health score and inspection history

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.///Chewing gum. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drinks, gum, hat, and cellphone stored above containers and steam table.

Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.//Tamales cooked June 7, 2026///COS PIC voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Black residue on the wall in warewashing area. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged baseboards. Food debris in floor drains in bar area.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.///Raw chicken thawing at room temperature. 3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.///Salmon completely thawed.

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Rust and shelving on food debris in WI cooler. Rust on nonfood contact surface of ice machine.

Cease the reuse of single-service and single-use articles for food service.///Reusing toothpicks for taquitos.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Black residue on the wall in dry storage and ware washing area. Block of ice on the floor in WI freezer. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged baseboards throughout as needed.

Sanitize all utensils and food contact surfaces after cleaning and before use.///Employee washed large pot in mop sink.///COS Employee re-washed pot in 3-compartment sink and sanitized properly.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).///Employee handling raw fish, rinsed gloved hands then handled RTE avocado and lime for to-go order.///COS Employee voluntarily discarded order and washed hands properly.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drinks, keys, cellphones, and gum stored above prep tables.

Cook eggs for immediate service, fish, and whole cuts of pork or beef to at least 145 F for at least 15 seconds.///Fish at 121-141F degrees.///COS Cooked fish cooked to 171F degrees.

JCDH 2.2 Provide food safety training for all food handlers as required.///Expired food handlers.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Hand washing sink leaking in ware washing area.