EL REY DEL TACO

Observed multiple TCS (time/temperature control for safety) foods cold holding at temperatures above 41F (see foods marked by asterisk in temperature log).

Observed sanitizer solution in red bucket at 0-10ppm chlorine. Observed the sanitizer solution used just before checking the concentration.

Observed multiple soiled wiping cloths sitting on prep surfaces during time of inspection.

Potentially hazardous (time/temperature control for safety – TCS) foods must be cold held at 41°F or below. Observation: Several TCS food items in the service prep top cooler and in one of the three walk-in coolers were observed cold holding at temperatures above 41°F. (Refer to the temperature log; items marked with an asterisk ***). Corrective Action: TCS foods from the affected walk-in cooler were discarded. Items in the service prep top cooler were placed on ice to rapidly reduce and maintain proper holding temperatures. Discussed with manager, Continued monitoring and equipment evaluation are recommended to ensure proper cold holding temperatures are maintained.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observation: Soil buildup and black slime were observed on the interior walls of the ice bin. Corrective Action: The manager was instructed to remove/discard all ice from the bin and thoroughly clean and sanitize the interior surfaces. Discussed a routine cleaning schedule should be implemented to ensure the ice bin remains in a clean/sanitary condition.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observation: Encrusted food residue was observed on the blade of the can opener, indicating it had not been properly cleaned and sanitized. Corrective Action: The manager removed the can opener from service and placed it in the dishwashing area to be properly washed, rinsed, and sanitized. Discussed with manager, staff should be reminded to clean and sanitize food-contact equipment after each use.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observation: Encrusted and soiled material was observed on the interior walls and top interior surface of the tortilla chip hot holding machine. Corrective Action: The manager instructed staff to clean both chip hot holding machines. Ensure all food-contact surfaces are thoroughly cleaned and sanitized.

Equipment food-contact surfaces must be clean to sight and touch. Observation: Encrusted material was observed on the bottle openers attached to the walls near the two drink dispensers. Corrective Action: The manager removed the bottle openers to be thoroughly cleaned and sanitized.

Food must be cooled using approved methods to ensure rapid cooling and prevent bacterial growth. Observation: Multiple Time/Temperature Control for Safety (TCS) food items that were recently prepared were observed being cooled while tightly covered, which is not an approved cooling method. Corrective Action: The manager uncovered the TCS items and instructed staff to cool foods uncovered or loosely covered to allow for proper airflow and rapid cooling.

Time/Temperature Control for Safety (TCS) foods must be stored in a manner that protects them from contamination, including being covered when not in active use. Observation: while not in use, multiple TCS food items were observed stored uncovered inside the refrigerator and prep-top coolers located in the front food service area while not in use. Corrective Action: All uncovered items were promptly covered during the inspection.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observation: Excessive buildup of slime was observed on the interior surfaces of the ice machine, including the ice chute and interior walls. These surfaces are considered food-contact areas and must be maintained in a sanitary condition. Corrective Action Required: Thoroughly clean and sanitize the interior of the ice machine, including the chute and walls. Establish and maintain a routine cleaning schedule to prevent future buildup and ensure all food-contact surfaces remain clean to sight and touch. Manager began cleaning interior and exterior of ice machine during inspection.

Clean equipment and utensils must be stored in a manner that prevents contamination, such as being covered or stored inverted. Observation: Clean equipment and utensils throughout the main kitchen were observed not stored inverted or covered, exposing food-contact surfaces to potential contamination. Corrective Action: The manager immediately inverted the equipment during the inspection.

Equipment and utensils must be properly air-dried before being stacked or stored to prevent bacterial growth and contamination. Observation: Utensils, pans, and other items were observed stacked together while still wet, indicating they were not properly air-dried before storage. Corrective Action: The Person in Charge (PIC) instructed employees to allow all utensils and equipment to fully air dry before stacking or storing.

Food-contact surfaces must be smooth, non-absorbent, and easily cleanable to prevent contamination. Observation: The cutting board on the main cook line was observed to be abrasive and not easily cleanable, compromising sanitation. Corrective Action: The cutting board was discarded during the inspection.

Non-food-contact surfaces of equipment must be kept clean to prevent accumulation of soil and potential contamination. Observation: The exterior surfaces of various equipment—including the ice machine, drink machine, and the area around the exterior of the ice scoop holder—were observed to be unclean. Corrective Action: The manager was instructed to clean all affected exterior surfaces.

Non-food-contact surfaces of equipment must be kept clean to prevent accumulation of soil and potential contamination. Observation: The exterior surfaces of various equipment—including the ice machine, drink machine, and the area around the exterior of the ice scoop holder—were observed to be unclean. Corrective Action: The manager was instructed to clean all affected exterior surfaces.

Suitable facilities must be provided to store employee clothing and personal possessions away from food, utensils, and food preparation areas to prevent contamination. Observation: Several employee personal belongings, including purses, cellphones, jackets, and bags, were stored next to ingredients, napkins, and other food-related items in the front closet dry storage area. Corrective Action: The manager relocated all employee belongings to a designated area specifically provided for personal items.