CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
301 E BAY ST #1
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/13/2025
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On salt, employee removed it **Corrected On-Site** **Repeat Violation**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at cook line, discarded by employee **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above food packets, storage, manager rearranged **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink at Oreo area by cook line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above garlic, employee rearranged reach in cooler **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128-130f rice and ground beef, manager placed them in oven to reheat **Corrective Action Taken**
- 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Container in hand sink by triple sink at bar, manager moved it **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, manager placed one **Corrected On-Site**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned it on, hand sink in prep area by cook line **Corrected On-Site**
Food safety inspection conducted on 1/13/2025 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 8/13/2024
High Priority
4
Intermediate
4
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On flour and salt
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By triple sink dish washing area
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish in reach in cooler, employee punctured them **Corrective Action Taken**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Above soda syrup boxes, employee moved it, open drink at cook line **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
- 36-24-5:Basic - Hole in or other damage to wall. 2 in office/storage
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Container by ice bin dirty, employee changed container and scoop **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pineapples not washed on shelf above flan and cooked meats, explained to employee
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers with white powder, employee wrote sails and flour **Corrected On-Site**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then he touched spoon for cooked meat, explained to him and he washed hands, moved spoon to triple sink **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f salsa made here, on ice half way, employee added ice **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by bottle salsas and soap above paper towels, storage cubes by bar, employee rearranged **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned almost black, employee diluted it to 100 ppm **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket with chlorine
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked plantains opened 4 days ago, employee wrote date on **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For 2 employees
Food safety inspection conducted on 8/13/2024 revealed 19 total violations (4 high priority, 4 intermediate, 11 basic).