LAS PINATAS

2026-01-20: Canvass

Pass

• Not Critical: CHI-37 — FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
• Not Critical: CHI-43 — IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
• Not Critical: CHI-51 — PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED NO ONE COMPARTMENT SINK AT THE FRONT PREP AREA WHERE MANAGEMENT INTENDS TO PREPARE AND SERVE DRINKS, INCLUDING COCKTAILS. INSTRUCTED TO INSTALL A ONE COMPARTMENT SINK FOR BEVERAGE PREP/RINSE/DUMP PURPOSES.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE BASEMENT FOOD AND SUPPLY DRY STORAGE AREA.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED BLOWN BULB ABOVE THE COOKING STOVE AT THE PREP AREA. INSTRUCTED TO REPLACE BULB WITH LIGHTING PROTECTIVE SHIELDING OR NOT SHATTER PROOF.
• Not Critical: CHI-57 — ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NOTED NO FOOD HANDLER CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES