TACOS LOS REYES

Observed improper horizontal (on bottom shelf: cooked ground beef <-> raw pork <-> raw chorizo) and vertical (upper shelf: raw ground beef <-> RTE tortillas) separation of raw animal foods and ready-to-eat foods in standing 2-door RIC. Raw animal foods and RTE foods shall be stored in a manner that prevents cross contamination. Corrective Actions: PIC immediately rearranged all foods mentioned above to prevent cross contamination.

PIC could not demonstrate knowledge by complying with the Chapter. (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. Corrective Actions: PIC to obtain CFSM and train staff on proper compliance.

Manager lacking proof of CFSM and no one certified at this location. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Corrective Actions: PIC stated they will take a certified food safety manager course.

First Consecutive Repeat Violation The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Food employees and conditional employees are 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. Corrective Actions: EHS provided a blank copy of the employee health agreement to be signed by all employees.

Observed table-tops and/or dining counters not being cleaned and sanitized routinely by using an approved method (using Clorox cleaning spray and Cloralen cleaning spray). Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel. Corrective Actions: PIC stated the "two step method" will be implemented.

Observed chlorine sanitizer solution mixed with Lysol cleaning spray.

1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling. Corrective Actions: PIC discarded solution and made new sanitizer using only bleach and water.

Observed several containers throughout the main kitchen that contained sauces, dry ingredients, oil, and water without labels identifying the common name of the contents. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrective Actions: PIC immediately began labeling all containers.

Observed wiping cloths stored partially submerged in chlorine sanitizer with 0 ppm concentration. Observed a second wiping cloth stored on prep table in between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: PIC made new solution at proper concentration and submerged all wiping cloths.

Observed 3 live roaches in separate areas throughout the main kitchen. 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; and
4. Eliminating harborage conditions. Corrective Actions: PIC to contact pest control company.

Observed raw whole onions stored in non-food grade container. Observed cooking oil stored in non-food grade spray bottle. Observed wood cutting board with large crack and heavily grooved surface preventing easy cleaning. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Corrective Actions: PIC began moving the raw whole onions to produce cooler. PIC stated new container will be purchased for cooking oil and cutting board will be replaced.

Observed a bag of raw chorizo that was delivered on 10/7/2025 to be cold-holding at 45°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Corrective Actions: PIC voluntarily discarded the raw chorizo. EHS educated food employees of importance of maintaining proper cold-holding temperatures.

Person in charge was unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operations conducted at the establishment. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

No Certified Food Safety Manager for establishment. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Note: PIC stated an employee with supervisory responsibility is currently enrolled in a course to be a certified food safety manager. Proof of certification will be submitted to Health Authority within 30 days.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Food employees and conditional employees are 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. Corrective Actions: EHS provided a blank copy of the employee health agreement to be signed by all employees.

Observed a reusable water bottle stored on prep table allowing potential contamination. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: PIC immediately removed the water bottle from the prep table.

Observed FFS hand sink to have cups and utensils stored in basin. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: PIC immediately removed all cups and utensils from hand sink. EHS educated food employees on importance of proper use of a hand sink.

No hand drying provision provided at FFS hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device; or
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Corrective Actions: PIC immediately obtained paper towels for the hand sink.

Observed box of limes stored directly on the floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Corrective Actions: PIC immediately moved the box of limes to ensure they were at least 6 inches above the floor.

Observed spray bottles of oil and seasoning shakers containing salt and pepper to be stored without labels identifying the contents of these containers. ood Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrective Actions: PIC immediately labeled all containers of food with its common name.

Observed pool test strips available for testing sanitizing solution concentration. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided. Corrective Actions: PIC stated proper chlorine test strips for sanitizing solution will be purchased.

Observed gasket to reach-in cooler to be torn/in disrepair with accumulation of food debris. Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC stated gasket will be cleaned and replaced as needed.