Santo Cielo

Inspector notes: In walk in cooler, observed containers of raw seafood (oysters: served raw, shrimp, salmon, scallops, calamari) stored below containers of raw beef and pork. Observed box of raw shelled eggs stored directly next to tortillas. COS: Foods rearranged so that they are stored and separated according to their final cook temperature. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed;...

Inspector notes: Observed shellstock tag removed from box before container is empty. CA: Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty. COS: Tag placed back with oysters.

Inspector notes: Observed previous inspection report of from 8/7/24 instead of most recent inspection report from 7/17/25. COS: Inspection report from 7/17/25 posted.

Inspector notes: Observed several foods not in use or cooling stored uncovered throughout kitchen. (all foods on steam tables and several foods in walk in cooler). COS: All foods covered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed slicer stored as clean with food debris. Observed several plates and bowls stored as clean with food stains and debris. COS: slicer cleaned and plates and bowls placed in warewashing area to be cleaned. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed packaged raw beef being removed from designated produce sink upon arrival. Discussed that the produce sink shall only be used for produce and other ready to eat foods only and no raw meats. Discussed cleaning and sanitizing sink before next use. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed several foods not in use or cooling stored uncovered throughout kitchen. (corn in steam table, ice in bin, spices used for drinks at bar). COS: all foods covered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed ice build up on floor and shelving in walk in cooler. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Discussed cleaning and scraping of ice.

Inspector notes: Observed raw fish and raw shrimp thawing at room temperature at designated meat sink and drain board. COS: raw shrimp and raw tilapia moved to cooler to continue thawing. Cool running water turned on for remaining fish in sink. Provided Just Thaw It in English and Spanish CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) F...

Inspector notes: Observed mole, salsa verde, and chicken finished cooking at 10:30am day of inspection that did not cool down to 70F within 2 hours. Observed chicken broth that finished cooling at 12pm day of inspection that did not cool down to 70F within 2 hours. Observed salsa verde cooked day prior to inspection that did not cool down to 41F within 6 hours. Mole, 2 containers of salsa verde, chicken and chicken broth discarded. CA: Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

Inspector notes: In reach in cooler drawers observed raw chicken stored above raw pork. COS: raw chicken placed below raw pork. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as...

Inspector notes: In bottom portion of prep cooler observed raw fish stored above ready to eat sauces, observed raw shrimp stored next to and in between cooked shrimp and ready to eat chicken taquitos. COS: employees rearranged foods in prep cooler so that all raw animal products are stored below ready to eat foods. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Frozen, commercially processed and packaged raw animal food may be stored or d...

Inspector notes: In walk in cooler, observed foods not cooling or being used cold-holding above 41F. See * in temperature log. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Instructed PIC that all TCS foods shall be discarded. PIC stated they have called a technician to service walk in cooler as back of cooler reads 35F but near the door reads 43F.

Inspector notes: In walk in cooler observed boxes of ready to eat corn on the cob stored next to and below boxes of fish and other various seafood. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods fro...

Inspector notes: Observed no hot water throughout facility upon arrival. PIC stated hot water heater went out night prior to inspection. Plumber arrived during inspection. COS: hot water restored. CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment

Inspector notes: PIC could not provide a way to test the temperature of the high temperature dish machine. CA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.