CHELOS TAQUERIA Y NEVERIA - BASE

Hands clean and properly washed — Inspector Note: Observed food employee preparing raw meat in the prep sink then proceed to prepare RTE roasted tomatoes on stove in main kitchen without washing hands beforehand. C/A: . Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands COS: Hands washed

Insects, rodents, and animals not present — Inspector Note: Observed active roach infestation in facility, particularly behind bar. Observed roach crawling up EHS's leg while observing behind bar. C/A: 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; Pf and 4. Eliminating harborage conditions. Correct within 72 hours.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing dishes at the 3 compartment sink, skipping the sanitizing step. Facility had no sanitizer. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Employee left to buy bleach for the ware wash sink, 50ppm of chlorine.

Proper cold holding temperatures — Inspector Note: Observed several cold holding violations in reach-in cooler (hallway, near front service). C/A: Cold holding TCS foods shall be maintained at 41F or below. COS: Discarded

Proper date marking and disposition — Inspector Note: Observed the following items in main kitchen reach-in coolers and cooler drawers held past the expiration date: -At least 5 containers of caldo de res, expired on 4/13/26 -Costilla Verde, expired on 4/11/26 -Cooked lengua (beef tongue), expired on 3/22/26 C/A: 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days COS: Discarded