Tacos La Patrona LLC

Contamination prevented during food preparation, storage, display — Inspector Note: 12a.Observed bulk paper bag of food product stored on the floors in kitchen.

Wiping cloths: properly used and stored — Inspector Note: 12C. Wet wiping cloths chlorine sanitizing solution not a proper minimum strength.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 15.Observed accumulated water inside the reach in cooler due to condensation.

Adequate ventilation and lighting; designated areas used — Inspector Note: 17D. Observed hood and filter system in need of cleaning due to accumulated grease dripping from filters.

Personal cleanliness — Inspector Note: 12B. Observed employee with no hair restraint.

Single-use/single-service articles: properly stored, used — Inspector Note: 14c. Observed single service items stored on the floors in hall way.

Nonfood-contact surfaces clean — Inspector Note: 15C. Observed counters surfaces on food pass thru window in need of cleaning due to visible old food debris.

Wiping cloths: properly used and stored — Inspector Note: Observed the wiping cloth buckets at 0 PPM chlorine sanitizer. PIC remade the sanitizer to 50 PPM chlorine.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean pots and pans stored underneath a table, bowls and plates on the hot line, bulk ice bucket by the ice machine not inverted to protect from contamination. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 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. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: A splash guard will need to be installed on the side of the mop sink to prevent contamination of the clean dishes stored on the shelf right next to it.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a microwave in need of cleaning due to a heavy accumulation of old food debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed a condensation leak on the bottom floor of the reach in cooler connected to the prep top cooler. The unit will need to be service to check the issue and to see if the drain line is clogged. Please submit a work order to [REDACTED EMAIL] by 9/18/25. Make sure to keep the reach in cooler clean and dry as possible. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a hole in the ceiling in the dish area that must be properly sealed with a smooth, easily cleanable, and nonabsorbent (Vinyl Gypsum Board) ceiling tile. Observed the baseboard in bad repair by the walk in cooler and also missing underneath the 3-compartment sink. Observed a hole in the wall in the dry storage area (near boxes of oil). The wall must be properly sealed. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 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.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed a metal water bottle stored with canned goods and a opened bottle of ketchup. Employee items should be stored in a designated area so that it won't cause contamination. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Insects, rodents, and animals not present — Inspector Note: Observed the self closing device missing or broken on both back doors (kitchen and near men's restroom). Both self closures will need to be installed to properly close the doors. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. 5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice scoops containers for the bulk ice machine and the one by the front end drink machine with a black mold-like accumulation. Also, observed a brown build up on the interior surface of the margarita machine spout. All food contact surfaces should be clean to the sight and touch. Observed (2) cutting boards (steam table and grill area) in need of replacing due to heavy stains and deep cuts. The boards can also be resurfaced but have to be smooth. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.