EL REY DE LA PARILLA ( MOBILE )

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed food service permit not posted at the base or mobile unit during the time of inspection. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised PIC that a valid food service permit must be posted at both the base and mobile unit in a location clearly visible to the public at all times.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no inspection report posted during the time of inspection. CA: 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. Advised PIC that the most current inspection report must be posted in a location clearly visible to the public at all times.

Plumbing installed; proper backflow devices — Inspector Note: Observed leak from hot water pipe during the time of inspection. CA: (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised PIC to repair the leak and maintain plumbing in good working order to prevent contamination, water accumulation, and potential safety hazards.

Certified Food Protection Manager — Inspector Note: Observed Certified Food Safety Manager (CFSM) certificate not posted during the time of inspection. CA: 1. 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. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. 4. The certification is not transferable between persons. Advised PIC that a valid CFSM certificate must be posted or readily available at the facility for review at all times.

Physical facilities installed, maintained, and clean — Inspector Note: Observed grease build up underneath fryer area. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.