4 El Paso restaurants fail health inspections: Mold, raw food, and dirty surfaces found

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Four restaurants inspected by El Paso health inspectors between Jan 24-Feb. 13 a number of violations included raw food storage and cleaning issues in prep areas.

A score of 70 or above is passing. A score of 60 or below will initiate the closure of the establishment.

An inspection conducted on any given day may not represent the establishment’s overall, long-term conditions. Restaurants that fail inspections are given an opportunity to address the violations for reinspection.

Restaurants cited for violations

Mariscos Culiacan

Hacienda El Amigo

El Portal del Bobby Ciro’s

St. Augustine Artisan Pizza and Craft Beer

25 violations, Mariscos Culiacan at 10113 North Loop Drive

The following inspection was done on Feb. 13 and the restaurant was given a 50 inspection score.

1. Rice being cooled at ambient room temperature must cool from 135°F to 70°F in 2 hours, then 70°F to 41°F in 4 hours. Corrective action: Threw out the rice.
2. When cooking sushi with rice, shrimp, and crab meat, ensure the internal temperature reaches 145°F. The external temperature reached 160°F, but the internal temperature only reached 137°F.
3. Cooked foods refrigerated for over 24 hours must be date-marked with a discard date not to exceed 7 days. No date marks on cooked shrimp, rice, broth, and salsa.
4. The ice machine was very dirty with a mold-like substance inside. It was disconnected while cleaning started.
5. Raw food and seafood must be stored below ready-to-eat foods. Shrimp was observed above French fries and vegetables in the refrigerator. Foods must also be covered to prevent cross-contamination.
6. The same oil and fryer were used to fry fish, shrimp, seafood, French fries, and chicken nuggets. Cannot use the same oil due to food allergens.
7. Clean counters, cutting boards, microwave, can opener, knives, salsa holders, and any other food-contact surfaces. Observed old, stuck-on food and dirty surfaces.
8. Food handlers must be trained and provided with chemical test strips to properly measure sanitizer in the three-compartment sink. None were available at the time.
9. No disposable towels for handwashing. Food handlers were not properly washing hands when changing operations. Hands must be washed for at least 20 seconds with warm water, soap, and disposable towels.
10. Mr. Rodriguez was handling sushi with bare hands. Ready-to-eat foods must be handled with gloves, tongs, spatulas, or other approved methods.
11. Must label sanitizer buckets with the chemical’s common name and ensure the appropriate amount of sanitizer is used. Observed unclean and unlabeled sanitizer buckets.
12. Ensure the service/mop sink is working properly. Hot and cold water faucets were not working, and mop water was disposed of outside.
13. No active managerial control was practiced. Mr. Rodriguez must have a food manager certification and be present during all operations or designate someone.
14. All staff must be food handler certified by 2-16-25. None of the three food handlers present were certified at the time of inspection.
15. Must keep oyster harvester tags on-site for 90 days after the box has been used and ensure they are readily available.
16. Must post an advisory on the menu about beef, fish, seafood, and allergens by 2-15-25. None were posted at the time.
17. Provide thermometers in all refrigerators used to store time-control-for-safety food by 2-15-25. None were in two refrigerators.
18. Provide soap and disposable towels at the hand sink and ensure it is not obstructed. Observed no soap or disposable towels and dishes inside the only sink in the kitchen.
19. Cannot use chipped, pitted, or dirty dishware. Observed pitted frying pans, stone salsa holders (molcajetes), and dirty cutting boards.
20. Keep wiping cloths in sanitizer between uses and use clean cloths. Dirty damp cloths were observed on counters.
21. Must thaw food in cold running water, not sitting water. Observed raw fish being thawed in sitting water in the three-compartment sink.
22. Must clean floors, walls, ceilings, hood filters, racks on refrigerators, and door handles by 2-15-25. Observed stuck-on dust, oil, grease, and old food particles.
23. Repair non-working hood lights by 2-17-25.
24. Repair broken floor tiles, cover holes and crevices in walls, and provide weather stripping to the back exterior door by 2-25-25.
25. Provide a self-closing device to the restroom door and provide a trash can with a lid by 2-19-25.

The restaurant was reinspected on Feb. 13 and received a 79 inspection score.

17 violations, Hacienda Del Amigo at 11207 Stockyard Drive

The following inspection was done on Feb. 5 and the restaurant was given a 65 score.

1. Rice and beans on hot hold at 129°F. Must be 135°F or higher.
2. Date mark cooked foods held in refrigerator for over 24 hours with discard date not to exceed 7 days. No date marks on cooked beef, chicken, rice, and salsa in refrigerator.
3. Store raw food below ready-to-eat foods in refrigerator. Raw chicken and beef observed above ready-to-eat vegetables and salsa.
4. Clean microwave, cutting boards, knives, trays, and prep table. Observed dirty. Food contacts must be clean to sight and touch.
5. Mr. Pacheco must wash hands when conducting and changing operations. Advised and complied.
6. Properly handle ready-to-eat foods. Observed cutting veggies and making ready-to-eat foods with bare hands.
7. Cannot use fly swatter on premises. Considered toxic. Must label blue chemicals spray bottle with chemical’s common name. Observed on rack in kitchen.
8. Mr. Pacheco must obtain food manager certification by 2-14-25. Advised on last year’s inspection report. If not complied, will issue court summons and fines.
9. Repair non-working cold water in hand sink in kitchen by 2-14-24.
10. Provide thermometer to small reach-in refrigerator in back where eggs are kept by 2-10-25.
11. Renew health permit by 2-6-25 before 4 PM. Permit expired since 1-18-25. Cease operations notice issued. Can call 915-212-6613 to renew over phone.
12. Mr. Pacheco must wear effective hair restraints when in kitchen. Advised and complied.
13. Keep wiping cloths in sanitizer between uses. Observed damp cloths on counters.
14. Store all food 6″ above the floor to prevent environmental contamination. I observed sacks of potatoes and chiles in the back.
15. Store single-serve Styrofoam dishes in area to prevent contamination from splashing dirt or anything that can contaminate. Observed Styrofoam plates on floor in back room.
16. Clean floors throughout. Observed sticky floors in kitchen. Non-food contacts must also be clean.
17. Provide self-closing device to restroom door by 2-16-25.

The restaurant was reinspected on Feb. 5 and received an 87 inspection score.

17 violations, El Portal Del Bobby Ciro’s at 8201 Diana Drive

The following inspection was done on Feb. 5 and the restaurant was given a 68 inspection score.

1. Observed menudo cooling for about 4 hours at 79°F. Cooked time/temperature control for safety food shall be cooled within two hours, from 135°F to 70°F, and within a total of six hours, from 135°F to 41°F or less. Must reheat to 175°F and restart the cooling process again, following the time and temperature parameters provided.
2. Observed cut tomatoes inside prep table in kitchen area at 45°F for less than one hour. Time/temperature control for safety foods shall be maintained at 41°F or less when in cold hold. Must cool down rapidly to 41°F.
3. Observed food contact surfaces washed and rinsed, but not sanitized. Food contact surfaces must be washed, rinsed, and sanitized. Advised person in charge of the appropriate procedure.
4. Observed food employee wash hands for about 5 seconds. Hands must be washed and rinsed for 20 seconds. Advised employee of proper hand wash procedure.
5. Observed food employee handling tortillas with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands. Advised employee to use gloves, utensils, or other approved items to handle ready-to-eat food items.
6. Observed employee with certified food manager certificate not in the establishment at time of inspection. Employee with a certified food protection manager certificate must be present in the establishment during all hours of operation.
7. Observed food employees do not have food handler cards. All food employees shall successfully complete an accredited food handler training course within 30 days of employment. Must take course and have food handler cards available upon inspection.
8. Observed two food employees wearing fake nails and nail polish. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Employees must remove artificial nails or wear gloves when handling food.
9. Observed hand wash sink with no running cold water in the kitchen. Hot and cold water under pressure shall be provided to all fixtures, equipment, and non-food equipment that are required to use water. Must repair.
10. Observed chicken caldo, beef meat, menudo cooling at room temperature. Food must be cooled in an approved manner, such as separating food items into smaller portions, placing them in an ice bath, and constantly mixing. Advised employee on approved cooling methods.
11. Observed food prepared 2 days ago inside walk-in refrigerator not labeled. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date by which food shall be consumed or discarded. Must label food items with use by/discard date.
12. Observed several broken plastic food storage containers. All equipment and utensils shall be constructed of safe materials and maintained in good repair. Must discard broken storage containers.
13. Observed back door does not seal properly. Door must be repaired to prevent insect entry.
14. Observed food employees not wearing hair restraints. Food employees shall wear hair restraints that cover body hair to effectively keep their hair from contacting exposed food. Must wear hair restraint.
15. Observed several wet and/or dirty wiping cloths on counters throughout establishment. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Wiping cloths have been placed inside sanitizer buckets.
16. Observed several food items inside walk-in refrigerator and freezer stored directly on the floor. Food must be stored 6 inches above the floor.
17. Observed accumulation on floors, splatter on walls throughout establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Must clean.

18 Violations, St. Augustine Artisan Pizza and Craft Beer at 1831 Zaragoza Road

The following inspection was done on Jan. 24 and the restaurant was given a 64 inspection score.

1. Cold Holding Temperature Observations: See above for Time/Temperature Control for Safety (TCS) food.
2. Adequate Separation in Storage: Raw foods must be stored below ready-to-eat foods (RTE) and precooked foods, on different shelving or with adequate separation to prevent possible cross-contamination. This applies to refrigeration or freezers. Note bulk food containers within refrigeration.
3. Cleaning and Sanitizing of Food Preparation Areas: Thorough cleaning and sanitizing are required. For example, cutting boards observed with stored toilet paper rolls. Food contact surfaces must be cleaned and sanitized.
4. Handwashing Requirements: When working with exposed foods, a 20-second hand wash (including arms) is required. This applies when replacing gloves, putting on new gloves, or changing job functions (e.g., from handling money to working with exposed foods).
5. Inoperable Service Sink: Must be corrected within 72 hours or before resuming normal operations. Plumbing must be in good repair.
6. No CFM Certification: At least one employee with supervisory and management responsibilities must have certified food protection manager (CFM) certification. CFM certification must be posted in a conspicuous place.
7. Missing Food Handler Certifications: Missing or expired food handler certifications must be renewed, readily available, and accessible within two weeks. Expired certifications of former employees must be removed.
8. Labeling and Date Marking for TCS Foods: Opened prepackaged TCS foods, prepped TCS foods, and prepped RTE foods stored in refrigeration for more than 24 hours must be labeled and date-marked. Maximum storage in refrigeration is seven days.
9. Chemical Test Strips: Chemical test strips for the sanitizer used in the three-compartment sink must be readily available and accessible within one week.
10. Expired Food Establishment License: The food establishment license observed expired. Must be renewed within one week. License can be renewed by calling the health department.
    • Numbers: (915) 212-6628, (915) 212-6617, (915) 212-6610
11. Inoperable Hand Wash Sink Station: One hand wash sink station observed inoperable. All hand wash sink stations must be operable, stocked with paper towels and hand wash soap, and free of obstructions.
12. Inoperable Service Sink: Must be corrected within 72 hours or before resuming normal operations. Plumbing must be in good repair.
13. Proper Hair Restraints: Employees must wear proper hair restraints (e.g., hair nets, hats, beard guards on male employees with significant facial hair) when working with exposed foods. Watches and bracelets cannot be worn. Employees must drink from closed containers within the main kitchen.
14. Equipment Temperature Observations: See equipment temperature observations above.
15. Labeling Bulk Food Containers: All bulk food containers, including squeeze bottles, must be labeled with contents if not easily recognizable. This applies to bulk food containers within refrigeration.
16. Cleaning of Nonfood-Contact Surfaces: Thorough cleaning of nonfood-contact surfaces of equipment in the kitchen and warewashing facilities is required. All surfaces must be free of accumulation of dust, dirt, food residue, and other debris.
17. Cleaning of Flooring and Equipment: Thorough cleaning of flooring underneath and around equipment in the main kitchen area is needed. Unused walk-in refrigerators must be cleaned. Clutter must be removed to prevent harborage conditions.
18. Health Inspection Report: The most recent health inspection report, or signage indicating its availability, must be posted in a conspicuous place within the establishment, viewable by customers.

The restaurant was reinspected on Jan. 24 and received a 75 inspection score.

Kristian Jaime is the Top Story Reporter for the El Paso Times and is reachable at [email protected].