QUESITOS EXPRESS

OBSERVED RAW SHELLED EGGS COLD HOLDING ABOVE 41F IN REACH IN COOLER 2 IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: EGGS CARTONS DISCARDED

OBSERVED MULTIPLE TCS FOOD ITEMS (DISTINGUISHED BY ASTERISKS "**") HOT HOLDING BELOW 135F IN HEAT LAMPS IN FRON FOOD SERVICE AREA

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: ALL FOOD ITEMS DISCARDED

NO CFSM CERTIFICATION OBSERVED POSTED IN FACILITY

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation

FACILITY HAS 10 DAYS TO PROVIDE CFSM CERTIFICATION OR PROOF OF PURCHASE FOR COURSE AND TEST TO BE TAKEN WITHIN 30 DAYS

PIC COULD NOT PROVIDE IN A VERIFIABLE MANNER THAT EMPLOYEES WERE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS AND ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: PIC shall make food employees and conditional employees informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

PIC HAS UNTIL 6/14/2026 TO CORRECT VIOLATION

OBSERVED THE HANDLES OF SCOOPS STORED IN CONTAINERS OF SALT & SUGARIN DRY STORAGE NEAR WAREWASHING & SLAW STORED IN REACH IN COOLER 2 IN MAIN KITCHEN

C/A: IN BETWEEN USAGE, UTENSILS SHALL BE STORED WITH THEIR HANDS OUT OF THE FOOD PRODUCT

COS: HANDLES REMOVED

Observed raw eggs stored above cooked rice in the 2-door Reach-in cooler (RIC) in the main kitchen.

C/A: Food shall be protected from cross contamination by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented

COS: items moved; EHS discussed storing items according to final cook temperature

Observed red and green sanitizer buckets stored in the vegetable prep sink.

C/A: raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only

cos: items removed

Observed the prep sink without it's own air gap. It is currently plumbed to (connected to) the plumbing for the 3-compartment sink and water is exiting at the same air gap.

C/A: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap; P or

2. Installing an approved backflow prevention devices. P

Observed the ambient temperature of the single door reach-in freezer unit in the main kitchen at 50F. Unit did not appear to be on.

C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

NOTE: this unit was not turned on, PIC flipped the on switch at 1:16pm; all items inside observed in frozen

Facility does not have test strips for 3-compartment sink; the ones observed onsite expired in August of 2024.

C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

COS: EHS provided test strips to facility

PIC unable to provide verifiable proof that food is acquired from an approved source. EHS observed several foods in ziplock bags and in cling wrap unlabeled in units throughout the kitchen.

C/A: 1. Food shall be obtained from sources that comply with law. P

2. Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment. P

3. Packaged food shall be labeled as specified in law, including 21 CFR 101 Food Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers,

NOTE: PIC could only produce invoice from 9/24/25 in Spanish. PIC stated they would send a copy in English

Observed raw eggs stored above ketchup in the 2-door RIC. Observed raw bacon, raw steak, and raw chicken stored on top of and next to each other in the white reach-in deep freezer.

C/A: Food shall be protected from cross contamination by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented

COS: items moved; EHS discussed storing items according to final cook temperature

Observed sliced ham in a Ziplock bag with no date or label. Observed a squeeze bottle of crema with a prep date of 11/9, observed coleslaw with a prep date of 11/9, observed sweetened condensed milk (removed from the can and portioned) with a prep date of 9/27.

C/A: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days .

COS: items discarded

EHS observed molded hot dogs and sausages in ziplock bags in the 2-door RIC located in the main kitchen.

C/A: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.

COS: items discarded

Prep sink not able to reach a hot water temperature higher that 108F.

C/A: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed the prep sink without it's own air gap. It is currently plumbed to (connected to) the plumbing for the 3-compartment sink and water is exiting at the same air gap.

C/A: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap; P or

2. Installing an approved backflow prevention devices. P

Observed a cup without a handle stored in the bulk salt container, observed a spoon with the handle touching the food in the bulk sugar container, observed the handle of a scoop touching the flour in the bulk flour container located in the main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Observed the ambient temperature of the preptop unit in the main kitchen at 47F.

C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed the 3-compartment sink not able to reach a hot water temperature of 110F. EHS observed 102F after calibrating thermometers.

C/A: . The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F