EL REY DEL TACO

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can with hand and after without washing employee handled bag of ham, discussed with operator employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked mushrooms (56F - Cold Holding); Cooked rice (54F - Cold Holding) per operator products not portion or prepared today and held in unit over night, discussed with operator, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked mushrooms (56F - Cold Holding); Cooked rice (54F - Cold Holding) per operator products not portion or prepared today and held in unit over night, discussed with operator, see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In bowl on prep table next to flat top stove cooked onions (88F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed hot holding with operator, operator placed product on flat top stove to reheat to 165F+. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washed hands in three compartment sink, discussed with operator who educated employees.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On preparation table cooked steak (98F - Cooling) at 12:10 since 11:45 to 97F at 12:25, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in cooler. In reach in cooler shredded chicken (49F - Cooling)at 12:05 since 8:30 to 49F at 12:20, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to shallow pans to allow adequate air flow cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to three compartment sink used to store fan used as an air curtain at open door, discussed with operator who removed fan and closed door. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler in front of hand washing sink has standing puddle of water in the bottom, discussed with operator to clean and Sanitize.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added chlorine. Chlorine 100 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled. Employee labeled. 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....cooked pork 45° in truck walk in cooler , per operator food was cooked yesterday. Stop sale issue . Advise operator to discarded food. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked pork 45° in truck walk in cooler , per operator food was cooked yesterday.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding pork 119° at cook line being held less than 1 hour . Employee moved food to cooler to cooling. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. One compartment used as a storage. Employee cleaned. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses... on prep line by the door . Employee moved Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees observed leaving food truck and returned to work and immediately began cooking. Gloves not changed. Hands not washed. Educated on site. Employees washed hands. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - No probe thermometer provided to measure temperature of food products.employee arrived on site with thermometer Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl as scoop in oil

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. At bane Marie at back of food truck

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in back door on truck Rip in screen at back door

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados with stickers in use. Operator removed stickers and washed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers unclean

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (118F - Hot Holding) in steam table. Operator states beef reheated an hour prior on stove and placed in unit. Beef removed from steam table and reheated to 165F. Steam table water not maintaining food at 135F. Corrective Action Taken Warning - From follow-up inspection 2022-12-28: Grilled onions 134 in a pan next to grill, cooked pork 81 in a pan on shelf over grill, cooked beef 80 in a pan on shelf over grill.Complied** Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine and quaternary Warning - From follow-up inspection 2022-12-28: None available during inspection Admin Complaint