TACOS EL REY

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes wet nested, stacked along drainboards of 3-compartment sink and overhead dish rack in main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed small-single use plates stored facing up, exposed to contamination along self serve bar in lobby/dining room. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Single use trays inverted.