EL MANCHEGO RESTAURANT
2500 SW 107 AVE STE 1
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed walk in freezer door gasket torn.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed three knives stored in between wall and ware wash sink. Operator removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located near cook line with rusted shelves.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine testing kit expired 09/21.
Food safety inspection conducted on 2/27/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 8/8/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at shelf above cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler by oven.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by dishwasher machine.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mash potatoes inside reach in cooler by 3 compartment sink no date marked, as per person in charge for more than 24 hours prior.
Food safety inspection conducted on 8/8/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 6/7/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (51F - Cold Holding); cooked octopus (48F - Cold Holding) at preparation cooler at cook line. As per chef, for approximately 1 hour. Advised chef to take products to another cold holding unit or place bags of ice on products. - From follow-up inspection 2024-06-07: Observed cooked octopus at 47F, Cooked mussels at 50F, Cooked clams at 51 F all cold holding at preparation cooler at cook line. As per employee, items were placed inside unit 3 hours prior. Employee placed bags of ice on top of products Observed cooked garbanzos at 47F Cold holding at preparation cooler at cook line. As per employee, product has been inside unit since previous day. Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw beef, raw lamb chops and raw chicken. Observed packages with dates exceeding 48 hours at walk in cooler, walk in freezer and reach in cooler across from cook line. As per owner, HACCP was submitted to OPQ and waiting for approval. **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-06-07: Observed establishment submitted HACCP plan to OPQ and waiting to be approved. **Time Extended**
Food safety inspection conducted on 6/7/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at side and bottom of back exit door.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fan cover soiled with dust at walk in cooler. Employee began removing debris. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (51F - Cold Holding); cooked octopus (48F - Cold Holding) at preparation cooler at cook line. As per chef, for approximately 1 hour. Advised chef to take products to another cold holding unit or place bags of ice on products.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw beef, raw lamb chops and raw chicken. Observed packages with dates exceeding 48 hours at walk in cooler, walk in freezer and reach in cooler across from cook line. As per owner, HACCP was submitted to OPQ and waiting for approval. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 4/3/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. Warning - From follow-up inspection 2023-11-07: Observed establishment conducts reduced oxygen packaging of raw chicken, raw pork and raw beef. **Time Extended** - From follow-up inspection 2023-12-12: Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. **Time Extended** - From follow-up inspection 2024-01-16: Observed establishment conducts reduced oxygen packaging of raw chicken, raw lamb and raw beef. Admin Complaint
- 03G-06-5:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef, raw chicken, raw salmon and raw cod missing required information. Warning - From follow-up inspection 2023-11-07: Observed reduced oxygen packages of raw beef, raw chicken and raw pork missing required information at reach in cooler near cook line, walk in freezer and walk in cooler. **Time Extended** - From follow-up inspection 2023-12-12: Observed reduced oxygen packages of raw beef at walk in cooler, reduced oxygen packages of raw pork at walk in freezer and reduced oxygen packages of raw chicken at reach in cooler all missing required information. **Time Extended** - From follow-up inspection 2024-01-16: Observed reduced oxygen packages of raw beef, raw lamb, and raw chicken missing expiration date and instructions to maintain the food at 41 degrees Fahrenheit or below. **Time Extended**
Food safety inspection conducted on 1/16/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 12/12/2023
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated food debris and or dust at cook line. Warning - From follow-up inspection 2023-11-07: Wall soiled with accumulated food debris and or dust at cook line. **Time Extended** - From follow-up inspection 2023-12-12: Observed wall soiled at cook line. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting board with stains at cook line. Warning - From follow-up inspection 2023-11-07: Observed cutting board with stains at cook line. **Time Extended** - From follow-up inspection 2023-12-12: Observed cutting board with stains at cook line. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. Warning - From follow-up inspection 2023-11-07: Observed establishment conducts reduced oxygen packaging of raw chicken, raw pork and raw beef. **Time Extended** - From follow-up inspection 2023-12-12: Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. **Time Extended**
- 03G-06-5:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef, raw chicken, raw salmon and raw cod missing required information. Warning - From follow-up inspection 2023-11-07: Observed reduced oxygen packages of raw beef, raw chicken and raw pork missing required information at reach in cooler near cook line, walk in freezer and walk in cooler. **Time Extended** - From follow-up inspection 2023-12-12: Observed reduced oxygen packages of raw beef at walk in cooler, reduced oxygen packages of raw pork at walk in freezer and reduced oxygen packages of raw chicken at reach in cooler all missing required information. **Time Extended**
Food safety inspection conducted on 12/12/2023 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 11/7/2023
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish longer frozen and not removed from reduced oxygen package. Observed reduced oxygen packages of raw salmon and raw cod at reach in cooler at storage area. As per manager, for approximately 2 hours. Employees cut all packages. Corrected On-Site Warning - From follow-up inspection 2023-11-07: Observed packages of raw mahi and raw tuna stored inside reduced oxygen packaging at reach in cooler near cook line. **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning - From follow-up inspection 2023-11-07: In-use tongs stored on equipment door handle between uses. **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar inside container. Corrected On-Site Warning - From follow-up inspection 2023-11-07: Observed scoop handle touching sugar inside container. **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 87F. Warning - From follow-up inspection 2023-11-07: Observed cooking utensils in water at 112F at cook line. Chef turned burner on. **Time Extended** **Corrective Action Taken**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated food debris and or dust at cook line. Warning - From follow-up inspection 2023-11-07: Wall soiled with accumulated food debris and or dust at cook line. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting board with stains at cook line. Warning - From follow-up inspection 2023-11-07: Observed cutting board with stains at cook line. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. Warning - From follow-up inspection 2023-11-07: Observed establishment conducts reduced oxygen packaging of raw chicken, raw pork and raw beef. **Time Extended**
- 03G-06-5:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef, raw chicken, raw salmon and raw cod missing required information. Warning - From follow-up inspection 2023-11-07: Observed reduced oxygen packages of raw beef, raw chicken and raw pork missing required information at reach in cooler near cook line, walk in freezer and walk in cooler. **Time Extended**
Food safety inspection conducted on 11/7/2023 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 8/29/2023
High Priority
1
Intermediate
5
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish longer frozen and not removed from reduced oxygen package. Observed reduced oxygen packages of raw salmon and raw cod at reach in cooler at storage area. As per manager, for approximately 2 hours. Employees cut all packages. Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar inside container. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 87F. Warning
- 36-27-5:Basic - Wall soiled with accumulated food debris and or dust at cook line. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Manager set up quaternary ammonium solution and place cloths inside. Corrected On-Site Warning
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed reduced oxygen packages of raw salmon and raw cod at walk in cooler and reach in cooler at storage area. missing required information. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting board with stains at cook line. Warning
- 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. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. Warning
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef, raw chicken, raw salmon and raw cod missing required information. Warning
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed mop, mop bucket, broom and high chairs stored I. Front of back exit door near bathrooms.
Food safety inspection conducted on 8/29/2023 revealed 13 total violations (1 high priority, 5 intermediate, 6 basic).