TAQUERIA EL BUEN SAZON-CLOSED 4/2/2026

PIC present, demonstrates knowledge, performs duties — Inspector Note: No person-in-charge present to ensure food safety is being implemented upon arrival. C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: Manager arrived towards end of inspection

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee drinking from bottle at steam table of main kitchen. C/A: 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. COS: PIC educated employee on approved areas for drinking

Food separated and protected — Inspector Note: Observed raw shelled eggs above RTE salsas in reach-in cooler of front service. Observed raw chicken above refried beans in reach-in cooler of front service. C/A: Raw animal proteins shall be stored under RTE foods. COS: PIC rearranged items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee skipping sanitizing step at the 3 compartment sink of main kitchen while washing containers and pans- not properly wash, rinsing, and sanitizing. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: PIC instructed food employee to wash, rinse, and sanitize.

PIC present, demonstrates knowledge, performs duties — Inspector Note: No person-in-charge present to ensure food safety is being implemented upon arrival. C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: Manager arrived during inspection.

Hands clean and properly washed — Inspector Note: Observed employee touch raw chicken, then proceed to touch various items in kitchen without washing hands first in main kitchen. C/A: Food employees shall wash hands after touching raw animal proteins and before changing tasks. COS: Hands washed

Hands clean and properly washed — Inspector Note: Observed food employee washing their hands with gloves on (employee previously touched raw chicken). C/A: 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 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. 4. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices. COS: Hands properly washed

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee skipping sanitizing step at the 3 compartment sink of main kitchen- not properly wash, rinsing, and sanitizing. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: PIC instructed food employee to wash, rinse, and sanitize.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding above 41F in reach-in cooler of main kitchen. C/A: TCS cold holding foods shall be maintained at 41F or below. COS: Discarded

Proper hot holding temperatures — Inspector Note: Observed cooked onions, jalepanos on counter top hot holding below 135F in main kitchen. Observed cooked chicken hot holding below 135F on steam table of front service. C/A: Hot holding TCS foods shall be maintained at 135F or above. COS: Chicken was allowed to reheat on the grill (165F). Onions and jalepanos discarded