EL NOVILLO RESTAURANT
6830 SW 40 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/16/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in standing water by the desert station. - From follow-up inspection 2024-12-16: Observed multiple utensils in standing water by the desert station at 127F. **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed walk in cooler floor soiled. - From follow-up inspection 2024-12-16: Observed walk in cooler floor soiled. **Time Extended**
Food safety inspection conducted on 12/16/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 12/13/2024
High Priority
4
Intermediate
1
Basic
14
Total
19
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed license posted in office dated 10/1/2023.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking carne asada with no hair restraint. Employee placed hat on. **Corrected On-Site** **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed shrimp and green plantains stored on the floor in the walk in freezer. Observed raw beef stored on the floor in the walk in cooler. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in standing water by the desert station.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In the kitchen. Operator removed. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in cooler by the grill.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under the bread preparation station.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in the 2 compartment sink. Observed raw beef thawing in room temperature. Observed raw beef thawing in standing water, no longer frozen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple used cloths stored around the kitchen, not in their sanitizer bucket.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Under the preparation station.
- 21-28-4:Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice and beans in white containers with no name label.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed walk in cooler floor soiled.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grab fried plantains with their bare hands, item was discarded. Educated employee how to properly grab ready to foods. **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken cases in the walk in cooler over unwashed tomato. Provided form to operator. **Repeat Violation**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed multiple servers handling dirty dishes and start picking up clean plates with meals for customers without washing their hands. Advise chef to train employees how to properly wash their hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri (76F - Cold Holding) stored on top of cookline for less than 2 hours,as per operator. Advised chef to place item in walk in cooler or put under ice **Corrective Action Taken** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed employee wiping a knife with a cloth and using to scoop up sour cream. Educated employee how to properly use and sanitize a knife before use.
Food safety inspection conducted on 12/13/2024 revealed 19 total violations (4 high priority, 1 intermediate, 14 basic).