EL JEFE'S TAQUERIA

Observed lettuce, tomato, and sour cream in the prep top cooler of main kitchen temping above 41F. Observed eggs in grill drawers of main kitchen temp above 41F. Observed tomato cocktail in bar area temp above 41F. Observed pork in 3-door reach in cooler of cold holding storage temping above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food item discarded.

Observed in steam table of main kitchen cheese dip and pork temp at below 135F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: Food items reheated to above 135F within 2 hours.

Observed black build up in ice chute of ice machine. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has 10 calendar days (6/5/26) to submit to EHS evidence of cleaned and sanitized ice machine.

Observed facility cooling vegetable soup in bulk amounts in ice baths only touching the bottom. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS: Soup placed in smaller containers and placed in reach in freezer.

Facility unable to provide testing strips to test chemical sanitizing solutions. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Facility has 10 calendar days (6/5/26) to provide to EHS proof of testing strips.

Observed, in main kitchen, food stored next to handwashing sink on crate where it may be exposed to splash and debris. C/A: Food shall be protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash or debris. COS: PIC moved food to another location away from handwashing sink.

Observed, in front food service under handwashing sink, wiping cloth stored in between use in sanitizer bucket at 0 ppm (Quat). C/A: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400 ppm (quat). COS: PIC changed sanitizer. New reading 400 ppm (quat).

Previous inspection report not posted. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed, in grill drawer cooler, raw chicken, beef steak, and shrimp that was prepared in the morning and stored in drawer cooler cold holding above 41°F and in use for service. Observed, on counter/table in front food service, horchata above 41°F. C/A: All TCS food shall be cold holding at or below 41°F. COS: Horchata placed in 3 door reach in cooler and raw beef, shrimp, and chicken cooling properly.

Observed, in main kitchen on grill, onions hot holding below 135°F. Observed, fries in fryer basket at fryer, hot holding below 135°F. C/A: Hot holding TCS food shall be maintained at 135°F or above at all times. COS: Fries were discarded. Onions placed on grill to keep hot (146°F)

Observed, in front food service, handwashing sink with a sanitizer bucket inside of it and a wet towel. C/A: a handwashing facility may not be used for purposes other than handwashing. COS: Employee moved sanitizer bucket and towel.

Observed, in bar area, handwashing sink with no hot running water for employees to wash their hands. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Observed, in main kitchen, tortillas on crate stored uncovered, in 3 door reach in cooler, horchata and mango drink uncovered, container of yellow liquid behind blender on counter uncovered, and food cooling stored on crate uncovered. C/A: Food shall be stored covered and protected from contamination. COS: Employee placed plastic wrap or lids on food that was uncovered.

Observed, in ice chute of ice machine, black and pink slime buildup where ice dispenses. C/A: Food contact surfaces shall be cleaned to sight and touch.

OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED SHREDDED BEEF COLD HOLDING ABOVE 41F IN REACH IN COOLER 3 IN FRONT FOOD SERVICE AREA. OBSERVED RED SALSA COLD HOLDING ABOVE 41F ON COUNTER IN BAR AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED CONTAINER OF CONSUME COOLING IN FRONT HAND SINK

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: WATER AND CONTAINER REMOVED

OBSERVED CONTAINER OF VEGETABLES WASHED, CUT AND READY FOR SERVICE STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER IN FRONT FOOD SERVICE AREA. OBSERVED 2 CONTAINERS OF TRIPE STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER 2 IN FRONT FOOD SERVICE AREA. OBSERVED CONTAINER OF SALSA STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER 3 IN FRONT FOOD SERVICE AREA.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: LIDS WERE PLACED ON CONTAINERS OF FOOD

OBSERVED UTENSILS BEING SANITIZED IN 3RD COMPARTMENT OF 3-COMPARTMENT SINK IN MAIN KITCHEN WITH NO SANITIZING SOLUTION

C/A: DURING MANUAL WAREWASHING THE SANITIZING COMPARTMENT OF THE 3-COMPARTMENT SINK SHALL BE MAINTAINED AT THE CONCENTRATION REQUIRED FOR SANITIZING FOOD CONTACT SURFACES (CHLORINE; 50PPM-100PPM)

COS: EMPLOYEE DRAINED WATER, REMADE SANITIZING SINK TO PROPER CONCENTRATION AND PLACED UTENSILS BACK ON WASH SIDE OF 3-COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED

FACILITY DOES NOT HAVE TEST STRIPS TO TEST CHEMICAL SANITIZER SOLUTION CONCENTRATION

C/A: MAINTAIN PROPER SANITIZING/CHEMICAL TEST STRIPS

OBSERVED SEVERAL TILES MISSING IN BAR AREA AND DRY STORAGE AREA CREATING LARGE HOLES AND EXPOSING WIRES

C/A: ALL PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR

Observed several TCS foods cold holding above 41F in the preptop and reach-in cooler in main kitchen.

C/A: cold time/temperature control for safety food shall be maintained at 41°F (5°C) or below

COS: PIC discarded food

Observed beans, steak/peppers/potatotes in steam well and cow head, steak, pork, and chicken on flat top grill, hot holding below 135F.

C/A: hot time/temperature control for safety food shall be maintained at 135°F (57°C) or above

COS: Beans re-heated to (195F), steak/potatoes/peppers reheated to (202F), cow head reheated to (188F), steak re-heated to (210F), pork reheated to (178F), chicken reheated to (122F).

Observed green potatoes and cactus on the counter in main kitchen not cooling at the proper rate to reach 70F in 2 hours.

C/A: In the cooling process, TCS foods within 2 hours to go from 135F to 70F with a total of 6 hours to reach 41F.

COS: PIC place items in an ice bath

PIC NOT ABLE TO VERIFY THAT ALL EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO ILLNESS/SYMPTOMS TRANSMISSIBLE VIA FOOD

C/A: THE PIC IS RESPONSIBLE FOR ENSURING ALL EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO ILLNESS/SYMPTOMS TRANSMISSIBLE VIA FOOD

EHS will return for follow-up by 4/12/2024

OBSERVED SANITIZER BUCKET BEING STORED IN FRONT FOOD SERVICE HAND SINK.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: sanitizing bucket was removed from the hand sink.

Observed the hand sink in the bar area not having soap for handwashing.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

EHS will follow-up by 4/12/2024

PIC was unable to provide procedures for employees to follow in the event of a fecal/vomit incident as well as the disinfectant.

C/A: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment, as well as disinfectant.

EHS will follow-up by 4/12/2024

Observed a container of tortillas, and birria sauce stored uncovered and unprotected from contamination in the prep-top reach-in cooler. Observed cut pineapples in reach in cooler and raw fish in reach-in cooler 2 in front service area stored uncovered and unprotected from contamination

C/A: All food shall be stored covered and protected from contamination.

COS: food was covered

Observed multiple containers of TCS foods in the prep top unit, the reach-in coolers in front food service, and the reach-in cooler in main kitchen with items held over 24hrs not date marked.

C/A: time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days.

COS: PIC date marked the containers

OBSERVED WIPING CLOTHS STORED IN CHLORINE SANITIZER SOLUTION BEING MAINTAINED AT 0PPM

C/A: WIPING CLOTHS SHALL BE STORED COMPLETELY SUBMERGED IN SANITIZING SOLUTION MAINTAINED BETWEEN 50-100PPM FOR SANITIZING FOOD/NON-FOOD CONTACT SURFACES

FACILITY DOES NOT HAVE TEST STRIPS TO TEST CHEMICAL SANITIZER SOLUTION CONCENTRATION

C/A: MAINTAIN PROPER SANITIZING/CHEMICAL TEST STRIPS