EL GUANACO BAKERY & CAFE

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Inspection history

1. Jul 20, 2026

   ✓
   3 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

2. Jul 10, 2025

   ✕
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

3. Jul 22, 2024

   ✕
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Jul 11, 2024

   ✕
   10 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

5. Jul 28, 2023

   ✓
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

6. Jul 12, 2023

   ✕
   18 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a covered trash can in toilet rooms.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Sanitize food contact surfaces before using and after cleaning.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post the Certified Food Protection Manager certificate.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils