Los Potosinos Taqueria DBA Locos Tacos

Personal cleanliness — Inspector Note: Observed cooks in the kitchen not wearing proper hair restraints. PIC corrected on site by providing hats for staff. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth buckets at 0 PPM of quaternary ammonium sanitizer. As a correction action, PIC remade the bucket of sanitizer to 200 ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the hand sink separating from the wall in the restroom. PIC advised the repair the sink by 10/9/25 due to the potential safety risk and inability to prevent water from splashing behind the sink.

Plumbing installed; proper backflow devices — Inspector Note: Observed the meat preparation sink faucet was missing. The location is unable to use the sink due to the faucets bad repair. PIC advised to have the faucet repaired by 10/8/25. PIC also advised to properly clean and disinfect the sink due to the presence of multiple flies and fruit flies.

Insects, rodents, and animals not present — Inspector Note: Observed the presence of multiple small flies and fruit flies in the preparation sink areas. PIC advised to contact pest control and send a copy of the pest control report to [REDACTED EMAIL] by 10/8/25. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drink (open water bottle) stored on the food preparation table while preparing tacos. The water bottle was relocated to the non-preparation area below the preparation table.