CHELO'S TAQUERIA Y NEVERIA

Observed food employee preparing raw meat in the prep sink then proceed to prepare RTE roasted tomatoes on stove in main kitchen without washing hands beforehand. C/A: . Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands COS: Hands washed

Observed several cold holding violations in reach-in cooler (hallway, near front service). C/A: Cold holding TCS foods shall be maintained at 41F or below. COS: Discarded

Observed employee washing dishes at the 3 compartment sink, skipping the sanitizing step. Facility had no sanitizer. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Employee left to buy bleach for the ware wash sink, 50ppm of chlorine.

Observed the following items in main kitchen reach-in coolers and cooler drawers held past the expiration date: -At least 5 containers of caldo de res, expired on 4/13/26 -Costilla Verde, expired on 4/11/26 -Cooked lengua (beef tongue), expired on 3/22/26 C/A:

1. 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: Discarded

Observed active roach infestation in facility, particularly behind bar. Observed roach crawling up EHS's leg while observing behind bar. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. Correct within 72 hours.

Observed several cold holding violations in reach-in cooler (front service). C/A: Cold holding TCS foods shall be maintained at 41F or below at all times, except during cooling or preparation. COS: Discarded

Observed reach-in cooler (front service) is unable to maintain TCS foods 41F or below. C/A: Ensure cold holding equipment is kept in good repair.

PIC unable to provide EPA registered disinfectant effective against Norovirus. C/A: EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Correct in 24 hrs.

Observed food employee washing cups behind bar, skipping the sanitizing step. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: PIC instructed employee to wash, rinse, and sanitize in the main kitchen 3 compartment sink.

Observed dark accumulations inside ice machine behind bar. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 72 hours.

Observed containers of chorizo, chicken, stewed pork in main kitchen prepared over 24 hours ago lack date labeling. C/A: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: EHS instructed to discard.

Observed container of raw tilapia sitting directly on top of container of mole reach-in cooler (main kitchen). Observed raw bacon stored directly against bottle of mustard and above vegetable stew in reach-in cooler (main kitchen). C/A: Ensure raw animal proteins are stored separately from ready-to-eat foods. COS: Foods rearranged.

PIC is unable to show EHS in a verifiable manner that all employees have been made aware of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food C/A: Food employees and conditional employees shall be 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. COS: EHS emailed employee quick decision guide and employee red book.

Observed fried pork belly and cooked chicken legs prepared on 10/4/24 lack date labeling. C/A: ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. COS: PIC instructed food employees to placed date labeling on items.

Observed that permit is not displayed for public view. C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed popcorn ceiling in both men and women's restrooms. C/A: Ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct within 30 days.