VAMOS PAL CAFETAL

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service bowls, individual containers, and aluminum plates on in the main kitchen food service line uncovered. CA: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. ITEMS INVERTED

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed dishwasher at the bar with chlorine sanitizer registering at 0 ppm chlorine. CA: Equipment must be calibrated to dispense at the appropriate concentration. (50 to 100 PPM chlorine). Service ordered. Repair as soon as possible and use the main kitchen's dishwasher until.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed no consumer advisory and eggs without asterisk on the breakfast menu. Observed consumer advisory on main menu cut off and unable to read. 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. Facility has 10 calendar days to correct.

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature violations in the reach-in drawer and prep unit in the main kitchen. CA: Cold hold TCS foods must be maintained at 41F or below. COS: All foods over 41F discarded. Chicken placed in the walkin cooler to cool(continue from recently prepared chicken) and is 41F.

Proper hot holding temperatures — Inspector Note: Hot holding temperature violation in the bar warmer cabinet. CA: TCS cold held foods must be maintained at 135F or above. COS Foods discarded(chicken and beef empanada.

Proper cooling time and temperature — Inspector Note: Observed pork blood and tripe not cooling. Food cooked and sausages are being made on site(pork blood mix increased 2F and tripe decreased 2F. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Sausages continued preparation at reheated to 168F by 5PM.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed consumer advisory on menu cut off and unable to read. 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. Facility has 10 calendar days to correct and provide EHS proof of correction. *Corrected and submitted on 2/19/2026 via email.

Proper cold holding temperatures — Inspector Note: Observed a container of carnitas and a container of pork in prep unit bottom of main kitchen temping above 41F. Observed containers of beef sausage and chicken in grill drawers of main kitchen temp above 41F. Observed milk, salsa, and salsa cups in reach in cooler of server area temp 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: Beef sausage, chicken, carnitas, and pork discarded. Items placed on ice baths, milk 40F, salsa 33F, salsa cups 34F, to immediately cool.