LA REYNA AUTHENTIC MEXICAN CUISINE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days. Observed in walk-in cooler jalapeño créme sauce dated 02/04/2026. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk-in cooler jalapeño créme sauce dated 02/04/2026.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chunky salsa (55F - Cold Holding) stored at room temperature per operator removed from reach in cooler 15 minutes prior to inspection. Operator placed in ice bath. Observed in flip top cooler chicken enchiladas (51F - Cold Holding) per operator removed from cooler and placed in unit 1 hour prior to inspection. Not portion or prepared today. Operator closed flip top unit.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 Employees hired less than 2 weeks. Emailed form.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on shelf stored next to a container of clean untensils.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans stacked with moisture between them.

Basic - Food stored on floor. Observed plastic containers of cooking oil stored on kitchen floor.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At dishwasher counter. Operator removed. Corrected On-Site

Basic - Working containers of sugar removed from original container not identified by common name.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator refilled sanitizer. Read at 100 ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked beef sandwich with bare hands. Advise operator to wear gloves.

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over cases with bell peppers and lettuce in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked beef (44F - Cold Holding); raw chicken (46F - Cold Holding); in flip top cooler. As per operator, both items transfer to unit 3 hours prior to the inspection. Operator placed ice packs on items for quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a food container stored inside hand wash sink at dishwashing station. Operator removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on beef stew stored in walk in cooler. Per operator, beef cooked on 3/14/2025. Repeat Violation Admin Complaint

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flies in control devices.

Basic - Food stored on floor. -Observed cases with corn and drinking water stored on walk in cooler floor. Repeat Violation Admin Complaint

Basic - In-use tongs stored on equipment door handle between uses. -Observed in-use tongs on oven door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth in kitchen not stored in sanitizer solution between uses.

Basic - Wiping cloth sanitizing solution stored on the floor. At cookline . Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yellow cheese sauce (122F - Hot Holding), per employee food held less than one hour. Reheated on the microwave to 167F. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing bleach, by dry board of triple sink. Employee labeled. Corrected On-Site

Basic - Food stored on floor. Observed case of fryer oil stored on floor. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spatula with food contact surface exposed, rearranged for proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk in cooler. Operator rearranged during inspection. Corrected On-Site

Basic - Food stored on floor. Observed case of onions stored on floor in walk in cooler, additionally, observed container of cooking oil stored on floor next to früher. Both items were rearranged during inspection for proper storage. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. enchilada (76-75F - Cooling)at 2:14 to 75 F at 2:30 since 1:45 in top sandwich table by steam table; food wrapped in paper and top cooler left opened; at this rate food will not reach 41° F or below within 6 hours; Operator moved food to reach in freezer to cool. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves ceviche with raw shrimp and mahi mahi. No parasite destruction proof. Operator provided letter during inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork commercially packaged stored above mole sauce in reach freezer at cook line; Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salsa (129-155F - Hot Holding) At steam table. As per operator food out of temperature for one hour. Food not stirred, operator stirred food. Rechecked to 155°F. Corrected on site. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed new poster and educated operator Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing- container with raw shrimp stored inside the handwash sink by three compartment sink. Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using chlorine sanitizer at warewashing machine; provided a few test strips Corrected On-Site

Intermediate - Spray bottle containing chlorine substance not labeled at three compartment sink. Operator too busy to label.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- in walk-in cooler Educated operator

Basic - Employee eating in a food preparation or other restricted area. Employee drink stored on the prep table at cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and wireless charger stored on top of sandwich table at cook line; Asked operator to remove ; too busy

Basic - Food stored on floor. Case of oil at cook line Bucket of jalapeños, tomatillos and tomatoes stored on the floor in walk-in cooler. Operator stored properly Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- flour container Operator stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner- shrimp thawing at room temperature inside the handwash sink by three compartment sink Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken 74°F on salad flip top cooler. Operator placed in walk in cooler for quick chill Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean and sanitized food containers stored on floor by turbo air flip top cooler in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table in front of cookline. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. 1) Observed bucket with tomatoes on floor by back door. 2) Observed bucket with onions and peppers on floor in front of cookline. 3) Observed cases of chicken on floor in walk in cooler. Operator elevated. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board by salad cooler in kitchen. Operator removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine at 0 ppm of chlorine sanitizer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above tomatoes in walk-in cooler. Operator removed and stored chicken at bottom of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (120°F - Hot Holding);, in steam table. Per operator item was cooked fresh and stored in unit. Operator stirred and reheat to 165°F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink by triple sink used for purposes other than handwashing as evidenced by standing water held in sink. Operator drained sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available in first bathrooms hand sink. Operator restocked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on cooler make table. Operator removed and stored bottle water on shelves below food contact surfaces. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door between uses. Operator removed and stored in clean container. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers stored on cook line not inverted. Operator had employee invert. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of hot chili not marked with common name. Operator labeled appropriately. Corrected On-Site Repeat Violation