EL GRAN CAFE CASTILLO health score and inspection history

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Can opener soiled with heavy dark grime and debris. COS PIC Voluntarily removed to 3 comp sink for wash rinse and sanitize.// Ice machine has an orange residue inside the ice chute. COS PIC Voluntarily shut ice machine down for cleaning.

Store clean equipment and utensils covered or inverted.// Several forks in the make table storage not inverted. // White to go containers not inverted on top of make table storage.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // Green cutting board has deep scoring.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Shredded chicken in WI cooler without a prep or discard date. (Manager states it was prepared on Saturday 9/26/26.) COS PIC Voluntarily discarded.

Cease using hand sinks for any purpose other than handwashing. // Sanitizer bucket sitting in the handwashing sink near the drink machine. // Heavy food debris inside handwashing sink across from the grill. COS PIC Voluntarily removed sanitizer bucket. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at the handwashing sink near the grill. COS PIC Voluntarily replaced paper towels.

Store food at least 6 inches above the floor.// Silver pan of raw chicken sitting on the floor in WI cooler.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer bucket set up during operation.

JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety training provided for employee in the kitchen. JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No food safety manager on duty during operation. (Owner stated he is scheduled take the course October 6-8, 2026)

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // Current inspection report not posted. (Owner posted corrected inspection score.)

Store clean equipment and utensils covered or inverted.// Several forks in a large silver container stored inside the make table not inverted.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Clear container of salt not labeled with common name of food.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//No paper towels at handwashing sink. COS PIC Voluntarily replaced paper towels.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training..// No certified food safety manager with a card from JCDH during operation. JCDH 2.2 Provide food safety training for all food handlers as required.// Food handlers not provided for employee in the kitchen area.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Repair/Replace the handwashing sink that has a constant leak from faucet.

(A)(2) Maintain TCS food at 41 F or below.// Tomatoes in make table cold holding at 45-46F. Pico cold holding at 48F. COS PIC Voluntarily discarded.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No certified food safety manager with a card from JCDH available. JCDH 2.2 Provide food safety training for all food handlers as required.// Food safety certifications not provided during inspection.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// No employee health policy provided for employees. COS PIC Provided extra copies of EHP for employees to sign before inspection was completed.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Fan covers in WI cooler heavily soiled with dust

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // Spatulas on clean dish racks are heavily chipping. COS PIC Voluntarily discarded.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. //No permit posted for public view. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. //No inspection report posted for public view.

Store clean equipment and utensils covered or inverted.// Several clean forks and spoons not inverted.

Cease using hand sinks for any purpose other than handwashing.// Bottle of Windex sitting inside the handwashing sink.