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![\"Screenshot](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/05\/v-ss1-1024x258.jpeg\")
<\/a>A screenshot of the inspection report from Vientos Mexican Grill (Image Credit: https:\/\/inspections.myhealthdepartment.com\/sacramento)<\/p>\nWhen:\u00a0April 30, 2026<\/p>\n
Where:\u00a07600 Greenhaven Dr, Sacramento, CA 95831, United States<\/p>\n
Vientos Mexican Grill is a family-owned casual restaurant known for serving authentic homestyle Mexican food. According to the inspection report, violations included the following:<\/p>\n
The restaurant\u2019s handwashing sink was out of paper towels, and the paper towel dispenser in the men\u2019s restroom was not working. The restaurant staff was instructed to refill paper towels at all the handwashing sinks and repair the paper towel dispensers in the men\u2019s restroom.
\nNo valid food safety manager certificate was available on-site during the inspection.
\nThe report stated employees did not have the required food-handler cards at the facility.
\nRaw chicken was measured at 86\u00b0F while thawing in the prep sink in standing water. The chicken was moved to a cooler.
\nCooked ground beef was left at room temperature at 93\u00b0F. The beef was discarded during the inspection.
\nShredded mozzarella cheese was stored at 53\u00b0F, and shredded cheddar cheese was stored at 51\u00b0F in an overstocked cold-top insert.
\nChorizo and raw fish were measured at 46\u00b0F inside the prep cooler near the bar, and cut tomatoes were measured at 46\u00b0F in the cold-top insert near the handwashing sink.
\nStaff were instructed to move the food items into refrigeration and maintain temperatures at 41\u00b0F or below. The report also advised reducing overstocking and ensuring proper cold-holding temperatures.<\/p>\n
The restaurant was being thawed in standing water in the prep sink. The report advised educating the staff on proper thawing methods. The full inspection report is available here<\/a>.<\/p>\n<\/a>Screenshot of the violations mentioned in the inspection report (Image Credit: https:\/\/inspections.myhealthdepartment.com\/sacramento)<\/p>\n
\nRaw chicken was left in the prep sink with shredded cheese on the drainboard in one compartment. Prepared lettuce was stored in another compartment. The staff was instructed to prep lettuce and cheese before storing chicken in the prep sink.
\nThe report noted that two employees were eating in food preparation areas. An open personal drink cup was left on a prep table.
\nAn employee was observed changing gloves after handling raw chicken without washing their hands first.
\nThe report noted sanitizer buckets contained sanitizer stronger than the allowed level (over 200 ppm). Staff were instructed to prepare a new sanitizer solution.
\nSeveral sanitizing towels on prep tables were measured at 0 ppm, indicating no detectable sanitizer solution. The staff was instructed to submerge the towels in fresh sanitizer solution at the correct concentrations.
\nThe report noted that all prep cooler gaskets were torn and were not sealing properly, resulting in the incorrect cooling temperature. The staff was instructed to replace the gaskets within 10 days.<\/p>\n