TAQUITO EXPRESS

Toxic substances properly identified, stored, used — Inspector Note: Observed the sani-bucket in the main kitchen with a cons=centration above 100ppm Cl C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, COS; Sani-bucket was remade and was tested at 100ppm

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed two trays of cooked chicken that was cooked earlier in the morning held in a deep covered container at the bottom of the prep top unit in the main kitchen. PIC stated the chicken was cooked and left on the counter for about 4 hours (not on ice)to cool off before they placed it in the cooler. Observed pulled pork in the RIC in the main kitchen that was cooling off with a lid covering it. C/A Cooling Methods. 1. 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 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: chicken was discarded and pork was placed in a freezer to rapidly cool

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no current inspection posted in the facility C/A 1. 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. COS Facility has 3 days to correct the violation

In-use utensils: properly stored — Inspector Note: Observed tongs being stored in a bucket next to the steam table in the main kitchen with a water temperature of 77*F. The water was greasy as well C/A In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS:

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the vegetable sink in the main kitchen detaching from the wall. Observed the drink dispensing unit not working properly. C/A Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. COS: Sink needs to be attached back to the wall.

Insects, rodents, and animals not present — Inspector Note: Observed facility does not have any insect control devices, despite having so many flies in the facility. C/A nsect Control Devices, Design and Installation. 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and COS:

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed PIC was not aware which were the 6 illnesses that an employee had to report to him, was not aware was was the proper cooling methods, re-heating, prevention of cross contamination. C/A 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; Pf (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; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. COS:

Proper cooling time and temperature — Inspector Note: Observed two metal trays of cooked chicken stored at the bottom of the prep top unit in the main kitchen that was holding at 78*F and 81*F. Upon further questioning the PIC stated the chicken was cooked at 6:30am that morning. At 3:00pm when EHS took the temperature was 78*F for one tray and 81*F for the second tray. Observed another tray with shredded pork stored at the bottom of the prep top in the main kitchen with a temperature of 46*F. C/A 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Chicken was discarded and the pork was moved to the freezer

Proper date marking and disposition — Inspector Note: Observed several TCS foods (cooked rice cooked steak, cooked chicken and shredded steak) stored in the RIC in the main kitchen and El pastor, cooked marinated pork, pulled pork, birria juice and Spanish rice stored at the bottom of the prep top that was cooked early morning on 7/6/26 without a cooking/discard date on them. C/A Refrigerated, ready-to-eat, 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. Pf COS: ALL FOOD WAS LABELED AFTER EHS TRAINED THE EMPLOYEE ON PROPER DATING

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no current inspection posted in the facility C/A 1. 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. COS Facility has 3 days to correct the violation

Nonfood-contact surfaces clean — Inspector Note: Observed the fire suppression nozzles with grease accumulation and ready to drip on the grill located in the main kitchen C/A The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS Facility has 3 days to correct the violation and email the correction to EHS

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed shredded lettuce that was prepped earlier in the day stored in water in a tall container and tightly covered with tin foil. Observed whole head of lettuce left in the plastic bag wrapped tightly Observed pico de gallo stored in the RIC with a tight lid on it 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 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS Food was uncovered and placed in a smaller containers uncovered and on ice

Nonfood-contact surfaces clean — Inspector Note: Observed the microwave in the main kitchen with a cup of milk and the milk spilled on the turntable of the microwave. C/A . The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Facility needs to clean the microwave in 3 days and submit pictures to EHS via e-mail

PIC present, demonstrates knowledge, performs duties — Inspector Note: There was no active managerial control to ensure food safety requirements were being met as evidenced by the findings during the inspection. Employee was saying there was no PIC on the premises and she was unaware of the cold holding temperature, sani bucket concentration, handwashing procedure C/A There must be a PIC on the premises at all times to direct the flow of food COS EHS educated the employee on handwashing, cold and hot temps, allergy awareness, and cooling methods

Hands clean and properly washed — Inspector Note: Observed employee washing her hands without soap, turned on the water rub the hands together for less than 5 seconds than she went to put on gloves. She did not dry he hands because the handsink lacked towel papers C/A Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P COS: Employee was forced to go wash her hands with soap and dry them before she put on gloves again

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only hand sink in the facility without any paper towels C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: Paper towel was replaced

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only handsink in the facility without any soap C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS Employee had to go buy hand soap for the sink

Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility does not have a written procedure for vomit and diarrheal clean-up C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an 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.Pf COS: EHS provided a copy of the procedure in Spanish. Facility has bleach on hand

Proper cold holding temperatures — Inspector Note: Observed shredded lettuce and mozzarella cheese at the prep top counter with a temperature above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P COS Food was discarded

Proper cooling time and temperature — Inspector Note: Observed TCS foods that were prepped earlier in the day but they were not cooling fast enough to achieve the desired temperature of 41*F or below in 4 hours C/A Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P COS: Food was portioned off and placed on ice

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer bucket at 200 ppm Cl. CA: Ensure chlorine sanitizer is maintained at 50 to 100 ppm to prevent toxic residue from remaining on the food contact surface. COS: PIC refreshed solution to 100 ppm Cl.