CALENTANO 1

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed menus on site missing advisory statement and asterisks on items offered cook to order. C/A-, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. COS-7/7/27

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no current inspection report posted in facility for the view of the public. C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

In-use utensils: properly stored — Inspector Note: Observed large spoon laying in menudo and beef in main kitchen WIC. C/A-During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; COS- Handles stored above food

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use sauce cups stored in seasoning x2 in main kitchen. C/A-. Single-service and single-use articles may not be reused. COS- single use articles discarded.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink in front service, main kitchen, and bar in disrepair with back flow of water. C/A-A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct by date Jul 2, 2026

Required records: shellstock tags, parasite destruction — Inspector Note: Observed shellstock tags with no date of last oyster sold on any ticket. C/A-if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish. Pf

Food stored covered — Inspector Note: Observed ceviche, pozole, menudo, and cheese dip in WIC in main kitchen uncovered. Observed sour cream, chopped peppers and onions, and raw shrimp in prep bottom in main kitchen uncovered. Observed salt and chamoy in fs bar uncovered. C/A-storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- All items covered with lid or plastive

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed menus on site missing advisory statement and asterisks on items offered cook to order. C/A-, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. COS-7/7/27

Proper cold holding temperatures — Inspector Note: Observed raw chicken, raw beef, and raw shrimp in main kitchen prep bottom holding above 41F. C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- Items discarded

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no current inspection report posted in facility. C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

Food stored covered — Inspector Note: Observed ceviche, raw whole fish, and raw chicken uncovered in WIC. Observed raw steak, and oysters in RIF uncovered. Observed cut peppers and onions and guacamole in bottom prep unit uncovered. C/A-Except when cooling storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- All items covered with lid