EL JEFE'S TAQUERIA

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed facility cooling vegetable soup in bulk amounts in ice baths only touching the bottom. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS: Soup placed in smaller containers and placed in reach in freezer.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Facility unable to provide testing strips to test chemical sanitizing solutions. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Facility has 10 calendar days (6/5/26) to provide to EHS proof of testing strips.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up in ice chute of ice machine. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has 10 calendar days (6/5/26) to submit to EHS evidence of cleaned and sanitized ice machine.

Proper cold holding temperatures — Inspector Note: Observed lettuce, tomato, and sour cream in the prep top cooler of main kitchen temping above 41F. Observed eggs in grill drawers of main kitchen temp above 41F. Observed tomato cocktail in bar area temp above 41F. Observed pork in 3-door reach in cooler of cold holding storage temping above 41F. C/A: 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. COS: Food item discarded.

Proper hot holding temperatures — Inspector Note: Observed in steam table of main kitchen cheese dip and pork temp at below 135F. C/A: 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 135°F (57°C) or above. COS: Food items reheated to above 135F within 2 hours.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed, in main kitchen, food stored next to handwashing sink on crate where it may be exposed to splash and debris. C/A: Food shall be protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash or debris. COS: PIC moved food to another location away from handwashing sink.

Wiping cloths: properly used and stored — Inspector Note: Observed, in front food service under handwashing sink, wiping cloth stored in between use in sanitizer bucket at 0 ppm (Quat). C/A: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400 ppm (quat). COS: PIC changed sanitizer. New reading 400 ppm (quat).

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Previous inspection report not posted. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed, in bar area, handwashing sink with no hot running water for employees to wash their hands. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed, in front food service, handwashing sink with a sanitizer bucket inside of it and a wet towel. C/A: a handwashing facility may not be used for purposes other than handwashing. COS: Employee moved sanitizer bucket and towel.

Food stored covered — Inspector Note: Observed, in main kitchen, tortillas on crate stored uncovered, in 3 door reach in cooler, horchata and mango drink uncovered, container of yellow liquid behind blender on counter uncovered, and food cooling stored on crate uncovered. C/A: Food shall be stored covered and protected from contamination. COS: Employee placed plastic wrap or lids on food that was uncovered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed, in ice chute of ice machine, black and pink slime buildup where ice dispenses. C/A: Food contact surfaces shall be cleaned to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed, in grill drawer cooler, raw chicken, beef steak, and shrimp that was prepared in the morning and stored in drawer cooler cold holding above 41°F and in use for service. Observed, on counter/table in front food service, horchata above 41°F. C/A: All TCS food shall be cold holding at or below 41°F. COS: Horchata placed in 3 door reach in cooler and raw beef, shrimp, and chicken cooling properly.

Proper hot holding temperatures — Inspector Note: Observed, in main kitchen on grill, onions hot holding below 135°F. Observed, fries in fryer basket at fryer, hot holding below 135°F. C/A: Hot holding TCS food shall be maintained at 135°F or above at all times. COS: Fries were discarded. Onions placed on grill to keep hot (146°F)