JENNI'S PANADERIA SALVADORENA CORP

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license from Division of Hotels and Restaurants expired since October 1,2026.

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cook beef at reach in cooler across cook line.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (47F - Cold Holding) at prep table across steam table. As per operator for less than 2 hours. Advised operator to add product in a cold holding unit.

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed 3 food employee began working with food without first washing hands.

High Priority

Nonfood-grade bags used in direct contact with food.

High Priority - Nonfood-grade bags used in direct contact with food. Observed fried black beans in direct contact with blue thank you bag at reach in cooler near cook line.

High Priority

Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed flan at reach in cooler in the dining area, as per operator for less than 2 days. Advised operator to label products.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sink soiled with food debris.

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic

Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at coolers near cook line.

Basic

Ripped/worn tin foil used as cutting boards cover.

Basic - Ripped/worn tin foil used as cutting boards cover.

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to handwash sink in the kitchen soiled.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee machine.

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in the kitchen used to store white container. Observed handwash sink at front counter used to dump ice.

Intermediate

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pots at shelves in dry storage area not stored inverted.

Basic

Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed tamales at reach in freezer in dry storage area.

Intermediate

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed floor under cooking equipments, triple sink, cold holding units in the kitchen soiled.

Basic

Hole in or other damage to wall.

Basic - Hole in or other damage to wall. Observed wall near handwash sink next to the triple sink.

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water near coffee machine with water temperature 77F.

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.

Basic