El Despertar Marlene

Inspection history

1. C

   2026-06-08

   Violations were cited in the following area(s). · Cycle Inspection / Initial Inspection

   Score 72
   • minor Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • CRITICAL Hot TCS food item not held at or above 140 °F.
   • CRITICAL Evidence of mice or live mice in establishment's food or non-food areas.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • minor Allergen or intolerance notice not translated into common language when required
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • CRITICAL Live animal other than fish in tank or service animal present in facility’s food or non-food area.
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • minor Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • minor Failure to post or conspicuously post healthy eating information
   • CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.