Los Portales Mexican Grill & Bar

Plumbing installed; proper backflow devices — Inspector Note: Observed a leak coming from the wastewater pipe below the three compartment sink. Also observed the water pressure was low in the men's restroom. PIC will have the plumbing repaired by 5/07/2026. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the dumpster's lid broken on the 1st dumpster (far left end). The dumpster must be replaced to ensure that it is closed properly. The new dumpster must have a drain plug. The drain plug was missing. PIC will contact the landlord and have the dumpster replaced by 5/16/26 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed dust build up and cobbwebs on the vents and stall in the women's restroom . PIC will clean the women's restroom by 5/7/2026. 511-6-1.07(5)(d) - Cleaning Ventilation System, Nuisance & Discharge Prohibition, cleaned in way not to cause contamination or create a public health hazard (C) (d) Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mold like build up on the soda gun in the bar area. PIC corrected on site by properly cleaning and sanitizing the soda nozzles to prevent accumulation. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Temperature Cleaning Frequency 41ºF (5.0ºC) or less 24 hours >41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours >45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours >50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours and (II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment. (iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04; (iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (v) The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use, (II) The type of food involved, (III) The amount of food residue accumulation, and (IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. 4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed (2) pans of salsa resting on the floor in the walk in cooler. Also, observed another container of salsa on the floor near the ice machine. The salsa by the ice machine was discarded (COS).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed (3) ice buckets stored by the ice machine not inverted to protect from contamination (COS) (Repeat).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stored on the clean dishes shelf stacked with water nesting. Advised PIC to inform staff to make sure dishes are completely air dried before storing them. (Repeat).

Plumbing installed; proper backflow devices — Inspector Note: Observed the walk in freezer with an excessive amount of ice build-up on the motor. The freezer must be serviced for a leak or repaired. Also, observed the walk in cooler leaking and the motor tubes freezing. Both cooler and the freezer must be repaired and maintained in good repair. A completed work order must be submitted to [REDACTED EMAIL] by 10/2/2025 (listing what is wrong and how the systems were repaired). (Repeat) The handle on the walk in freezer must be repaired as well. It is not allowing the freezer door to properly close.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the dumpster's lid broken on the 1st dumpster (far left end). The dumpster must be replaced to ensure that it is closed properly. The new dumpster must have a drain plug.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors completely wet in the dish area and the connecting closets. The closets ceilings must be sealed and baseboards placed around the walls. Observed build up on the floors by the ice machine that must be cleaned. Also, observed the floor behind the walk in cooler completely wet due to the WIC leaking. (Repeat).

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed mostly all AC vents in the kitchen with a thick condensation accumulation. The vents must be serviced and the AC unit checked. Please send completed work order to [REDACTED EMAIL] by 10/6/25.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the AC unit above the salad cooler (filters) in need of cleaning due to build-up.