EL CASTILLO DE JAGUA RAMIREZ

GRADE A Sep 18, 2025 - Cycle Inspection / Re-inspection

Score: 11 points

Hot TCS food item not held at or above 140 °F. 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 li...

Jun 2, 2025 - Cycle Inspection / Initial Inspection

Score: 22 points

Hot TCS food item not held at or above 140 °F. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not proper...

GRADE B Dec 30, 2024 - Cycle Inspection / Re-inspection

Score: 22 points

Food Protection Certificate (FPC) not held by manager or supervisor of food operations. Hot TCS food item not held at or above 140 °F. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleana...

Oct 31, 2024 - Cycle Inspection / Initial Inspection

Score: 30 points

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. Anti-sipho...

GRADE A Dec 26, 2023 - Cycle Inspection / Initial Inspection

Score: 9 points

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. Wiping cloths...

GRADE A Sep 18, 2023 - Pre-permit (Operational) / Re-inspection

Score: 13 points

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Hot TCS food item not held at or above 140 °F.

Sep 7, 2023 - Pre-permit (Operational) / Initial Inspection

Score: 28 points

Live roaches in facility's food or non-food area. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Establishment is not free of harborage or conditions conducive to...