TAQUITO MT. VERNON

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a three door reach in cooler not able to reach 41F. After a few attempts the ambient temperatures measured 45F. CA: Equipment for cooling food, and holding cold, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04 COS: PIC voluntarily discarded TCS food items that were measuring over 41F. PIC was not sure how long the cooler has been broken. Discussed with PIC to repair the cooler by 7/9/26.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean stainless steel containers stacked wet. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a self-draining position that allows air drying; and covered or inverted.

Plumbing installed; proper backflow devices — Inspector Note: Observed a pipe leaking under the third compartment of the three compartment sink. Also, the faucet of the three compartment sink does not reach the outer compartments when being filled. CA: A plumbing system shall be repaired according to law; P and maintained in good repair. Discussed with PIC to fix the leak of the pipe and replace the faucet to a longer one so it is able to reach all three sink compartment when being filled.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed no hand drying provision. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. COS: PIC voluntarily refilled the paper towel dispenser with paper towel.

Proper cold holding temperatures — Inspector Note: Observed a large container of sour cream as well as two large bags of shredded mozzarella cheese not cold holding 41F and below. CA: 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. COS: PIC discarded the listed TCS food items. When asked, PIC was not sure how long the TCS food items have been sitting in the cooler.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: OBSERVATION: Cooked beef and steak observed covered while cooling. COS: lids adjusted to allow for air flow and food placed in the freezer. Discussed signage with team CA: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: CA: 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. OBSERVATION: Current inspection report was not posted for public view at the beginning of the inspection. I was posted but obstructed during the inspection. COS-report was posted for clear viewing.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVATION: clean plastic and metal pans observed stacked while still wet. COS: Containers were unstacked. Discussion with team regarding allowing items to air dry before stacking and demonstrated using a pyramid type system to assist. CA: 1. Except as specified in paragraph 4 of this subsection, 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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted

Single-use/single-service articles: properly stored, used — Inspector Note: OBSERVATION: Ziplock like bags observed stored for re-use. COS: bags were discarded CA:1. Single-service and single-use articles may not be reused.

Hot and cold water available; adequate pressure — Inspector Note: Observed no hot water at hand sink behind prep top cooler, water is only reaching 66F. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. A site visit will be made over the weekend to ensure that the hot water has been restored, failure to restore hot water of at least 85F may result in temporary closure.

Plumbing installed; proper backflow devices — Inspector Note: CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Observed drain stop not working in right-most compartment of 3-compartment sink. CA: A plumbing system shall be repaired according to law; and maintained in good repair. Discussed with the PIC, Thomas, to purchase a flat stopper.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: OBSERVATION: Food handler cutting lettuce with bare hands. CA:(4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P COS- lettuce discarded. Discussed with staff the need to wear gloves when cutting lettuce.

Hot and cold water available; adequate pressure — Inspector Note: Observed no hot water at hand sink behind prep top cooler, cold water handle provided no water. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Send proof of repair by 10/17/25

Plumbing installed; proper backflow devices — Inspector Note: CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Observed drain stop not working in right-most compartment of 3-compartment sink. CA: A plumbing system shall be repaired according to law; and maintained in good repair. Send proof of repair by 10/17/25

PIC present, demonstrates knowledge, performs duties — Inspector Note: CA: There must be a person in charge on the premises of the food service establishment at all times. OBSERVATION: There was no clear person in charge for over 1.5 hours of the inspection. COS-Employee arrived who was a designated PIC.

Certified Food Protection Manager — Inspector Note: CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. OBSERVATION: CFSM is not employed for the establishment Certification shall be posted for public view by 10-20-25

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking from cup with no lid. COS: employee moved out of cooking area Observed rice cooker stored next to personal items. COS: moved rice cooker to separate surface away from personal items CA: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Ca: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf OBSERVATION: No paper towels observed at the front handsink COS-paper towels supplied

Food separated and protected — Inspector Note: Observed raw chicken, beef and fish all stored together on same shelf with ready-to-eat cooked pork in beverageair cooler. Observed raw fish in middle shelf next to beans, above cooked beef and soup. CA: 1. Food shall be protected from cross contamination by: (i) Separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (III) Preparing each type of food at different times or in separate areas. COS: PIC rearranged foods in both coolers

Food-contact surfaces: cleaned & sanitized — Inspector Note: CA: Food contact surfaces/equipment shall be sanitized using the concentration at 100ppm chlorine. Observed no sanitizer used in ware-washing procedures, but adequate chlorine bleach and test-strips was available on site. COS: clean equipment was sanitized with chlorine at 100ppm. CA: Chlorine sanitizer used in a sanitizing solution for a manual warewashing should be a concentration between 50-99ppm. COS: Demonstrated to staff how to use the bleach on site as sanitizer and how to check concentration.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food dicer with left over food particles on blade, staff noted it was used and washed yesterday. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Staff re-cleaned slicer

Proper cold holding temperatures — Inspector Note: CA: 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). OBSERVATION: TCS products stored at temperatures above 41F in various coolers. (see*) COS-Products were discarded.