EL CAMINO MEXICAN SOUL FOOD & TEQUILA BAR
15 NE 2 AVE
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/12/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 04-02-4:Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Warning - From follow-up inspection 2024-02-12: Not provided **Time Extended**
Food safety inspection conducted on 2/12/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/8/2024
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...verde sauce 48°, salsa roja 51°, hot sauce (with cooked peppers ) 52° in deep and covered containers at walk in cooler. Per chef and date ma food was cooked yesterday. Stop sale issue . Chef discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 51°, pico de gallo 49°, cheeses 47°-50°, cooked vegetables 49°, cooked corn 50°, arugula 49°, baby kale 51° , whipped cream 48°, raw shrimp 55°, raw chorizo 52°, raw steak 48° in flip top reach in both cooler at kitchen and sour cream 55°, pico de gallo 53°, cheese 51° in temperature control in ice at cook line , food was not prepped today or portion today, some food being held less than 4 hours , some more than 4 hours ..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...verde sauce 48°, salsa roja 51°, hot sauce (with cooked peppers ) 52° in deep and covered containers at walk in cooler. Per chef and date marked food was cooked yesterday. ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....cut cabbage 50°, shredded fundido cheese 47° in walk in cooler , food was cut and shredded yesterday, cooling with covered and stacked pan one another in walk in cooler . Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 51°, pico de gallo 49°, cheeses 47°-50°, cooked vegetables 49°, cooked corn 50°, arugula 49°, baby kale 51° , whipped cream 48°, raw shrimp 55°, raw chorizo 52°, raw steak 48° in flip top reach in both cooler at kitchen and sour cream 55°, pico de gallo 53°, cheese 51° in temperature control in ice at cook line , food was not prepped today or portion today, some food being held less than 4 hours , some more than 4 hours . Stop sale issue . Chef discarded food. **Corrective Action Taken** Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....cut cabbage 50°, shredded fundido cheese 47° in walk in cooler , food was cut and shredded yesterday, cooling with covered and stacked pan one another in walk in cooler . Stop sale issue . Chef discarded. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink at kitchen. Warning
- 04-02-4:Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Warning
Food safety inspection conducted on 2/8/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 7/31/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - Water leaking from a faucet at hand wash sink in kitchen.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 48°F-50°F, carnitas 49°F-52°F, in walk in cooler cooked yesterday. Foods are in deep covered tacked containers. See stop sale
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 48°F-50°F, carnitas 49°F-52°F, in walk in cooler cooked yesterday. Foods are in deep covered tacked containers.
Food safety inspection conducted on 7/31/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).