EL CONCON

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Inspection history

1. Feb 3, 2026

   ✕
   11 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Improper thawing procedures used

2. Sep 9, 2025

   ✓
   1 violation

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

3. Feb 26, 2025

   ✕
   1 violation

   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

4. Oct 8, 2024

   ✓

5. Apr 8, 2024

   ✕
   3 violations

   • Improper thawing procedures used
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Wiping cloths dirty, not stored properly in sanitizing solutions

6. Nov 6, 2023

   ✓

7. Dec 9, 2022

   ✓

8. Dec 7, 2022

   ✓

9. Dec 16, 2021

   ✕
   3 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Single service items reused, improperly stored, dispensed, not used when required

10. Dec 22, 2020

    ✕
    2 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

11. Jul 29, 2020

    ✓
    1 violation

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained