TAQUERIA EL REY DEL PASTOR

2-2D: .06(2)(o)Observed a hand washing sink located in the kitchen area by the walk in cooler and walk in freezer that was not accessible due to a trash can being placed right in front of the hand sink along with cleaning equipment (broom and mop). A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: All items were removed from being located in front of the hand sink so the hand sink was accessible at all times.

4-2B: .05(7)(a)1Observed an ice machine with mold like substances on the interior portion of the ice machine. Ice machine was not clean to sight and touch. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

**2nd repeat Corrective Actions: Facility drained the ice machine and washed rinsed and sanitized the machine.

6-1A: .04(6)(f)Observed raw pork that was prepped the night before in the walk in cooler that had a temperature of 44 degrees. Observed sliced cheese that was being held in the reach in cooler that was 43 degrees. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All TCS (temperature control for safety items) discarded.

4-2B: .05(6)(n)Observed facility actively running dish machine and final rinse had no observable amount of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Could not correct on-site. Please correct by 1/22/2026.

4-2B: .05(7)(a)1Observed a stack of clean plates with food debris still on them. Two individual plates also had a build up of debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) had dishes cleaned again.

6-1B: .04(6)(f)Observed a container of rice, shredded steak and refried beans that were being held below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded all items except refried beans (reheated to 165F).

6-2: .04(6)(h)Observed 6 large pans of birria meat that was being held past 7 days. Four containers that were prepared 1/4/2026, one from 12/31/2025 and one from 1/3/2026. There was also salsa that was prepared from 12/26/2025. There was also a container of cooked onions from 1/4/2026. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: PIC (person in charge) discarded items.

11C: .04(6)(c)Observed 12 containers of beef thawing at room temperature. There were 8 bags of beef intestines that were thawing fully submerged but not under running water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC placed items in walk-in cooler.

SECOND CONSECUTIVE VIOALTION OF SAME CODE PROVISION

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods that were held above 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded food.

8-2B: .07(6)(b)Observed two working containers of chemicals that were not labeled with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC labeled containers.

10D: .04(4)(d)Observed over ten working containers of sauce that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items with common name.

14A: .04(4)(k)Observed three utensils stored in water (no running water) that was below 135F. See temp log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC had utensils cleaned and placed into a clean dry container.

15A: .05(6)(a)Observed a prep cooler holding above 41F. See temp log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on-site. Please correct by 5/30/2025.

15B: .05(3)(h),(i)Facility did not have a way to test chlorine sanitizer. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf) Corrective Actions: Could not correct on-site. Please correct by 5/30/2025.

2-2B: .03(5)(j)1&2Observed at least three kitchen staff eating in kitchen when I walked in to start the inspection. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC had employees wash hands and change gloves. Food was discarded.

6-2: .04(6)(g)Observed cooked carnitas and pork labeled as prepared on 7/24, however, the person in charge (PIC) stated the preparation date was on 7/23. Observed another container with carnitas with 7/13 as prep date, but PIC also stated it was prep 3 days ago. Observed raw beef with a label reading 7/18-7/25, and PIC stated beef was prep on 7/19. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: //All food items were labeled with their correct preparation dates.//

6-2: .04(6)(h)Observed two containers of Huitla (*TCS vegetable mix) dated 7/9 and 7/16, cooked mushrooms dated 7/16, and a flan dated 7/15 being held in the facility for more than 7 days. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: //Food items were discarded.//