BETO'S TACOS

2-2B: .03(5)(k)1&2Observed 2 open single-use water bottles on prep areas in the kitchen. 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: Bottles were thrown in the garbage.

6-1A: .04(6)(f)Observed 2 containers of green salsa and 2 containers of sour cream holding above 41 degrees in the open-top prep cooler. Observed Various salsas holding above 41 in the cold holding unit. Observed 4 pans of salsa holding above 41 in the open top cold holding unit in the lobby. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The 2 salsas and 2 sour creas in the open top prep cooler were discarded. All other salsas were allowed to cool.

10D: .04(7)(d)The facility does not have a written consumer notification listing major food allergens sold. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

14B: .05(10)(e) 1,2,4Observed multiple metal and plastic pans stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were removed and placed on the handwashing sink to be washed, rinsed, sanitized, and placed in a self-drying position.

14B: .05(10)(e) 1,2,4Observed 2 buckets of clean linen stored on the floor. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Linens were moved to shelf.

16B: .06(2)(r)The facility's first-hand sink is leaking, and the second-hand sink's faucet control is broken. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17D: .07(4)(b)Observed a food employee's glasses and keys stored in a food prep area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee items were moved.

6-1A: .04(6)(f)Observed 20 containers of queso cold-holding in the up-right cooler at a temperature greater than 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the queso.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

6-1A: .04(6)(f)Observed 2 gallons of milk in the up-right cooler, and multiple containers of flan cake and tres leches cake in the mini fridge at the register cold holding at a temperature above 41°F. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the milk, flan cake, and tres leches cake.

13A: .07(3)(d)Observed no employees must wash hands signage in the women's restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC rewashed/sanitized the dishes and stored them in a way to properly air dry.

15C: .05(7)(a)2,3Observed multiple clean dishes with sticker residue. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: PIC removed the stickers on the dishes, and then rewashed and sanitized them.

6-1C: .04(6)(d)Observed salsa verde, charred morrita, and cooked barbacoa beef cooling at an improper rate (see temp log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded the salsa verde, charred morrita, and cooked barbacoa.

6-2: .04(6)(h)Observed 2 containers of cooked ceviche holding in the walk-in cooler for longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: PIC discarded the cooked ceviche.

6-2: .04(6)(g)Observed all food at the hot-held prep table were not date marked with the day the items were cooked. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISON 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)

8-2B: .07(6)(g)Observed the sanitizer concentration of a bucket and spray bottle made too high. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC re-made the sanitizer bucket and spray bottle to an adequate concentration.

11C: .04(6)(c)Observed frozen shrimp improperly thawing in the sink under no 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 moved the raw shrimp into a container and under running water in the sink in order to allow the water to circulate.

12B: .03(5)(g)Observed multiple employees in the kitchen prep area with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC told the employees to remove their bracelets.

12B: .03(5)(j)3,4Observed an employee in the kitchen prep area without a proper hair restraint/hairnet. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: PIC told the employee to put on a hairnet.

12C: .04(4)(m)Observed wet wiping cloths stored outside of the sanitizer bucket and on top of the kitchen prep tables. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Employee placed the wet wiping cloths in the sanitizer bucket.

6-1A: .04(6)(f)Several foods in prep cooler not maintaining 41F or below such as sour cream, cooked poblano pepper, cooked nopales, cut lettuce, and more. See temp log. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-2: .04(6)(g)Multiple containers of refired beans did not have date marks. Multiple containers of soups and meats did not have date taken out of freezer. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION 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: Proper date marks added to containers of food.,

15A: .05(6)(a)Prep cooler not maintaining 41F or below. See temp log. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION** 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)

15C: .05(7)(a)2,3Old sticker remaining on clean containers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers removed during inspection.

14B: .05(10)(e) 1,2,4Observed multiple clean containers that were stacked still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: //Containers were placed in the warewashing area to be rewashed, rinsed, sanitized, and allowed to air dry.//

1-2B: .03(3)(c)Observed certified food safety manager (CFSM) certification posted in the facility expired (9/17/2023).// A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf) Corrective Actions: //A valid CFSM certificate was posted in the facility.//

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that 4 employees present during today's inspection were aware of their responsibility to report foodborne illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: //Employee health agreements were signed during the inspection.//

4-2B: .05(7)(a)1Observed ice machine with black mold-like substance accumulation on the inside top part.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: //Ice machine was cleaned and sanitized during the inspection.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F. (See temperature log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food items were discarded.//

6-2: .04(6)(g)Observed multiple food items holding date markings indicating more than 7 days of use (refried beans, rice, sauces, among others). 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: //Date markings were corrected.//

14B: .05(10)(e) 1,2,4Observed multiple clean containers that were stacked still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: //Containers were placed in the ware washing area to be rewashed, rinsed, sanitized and allowed to air dry.//

15A: .05(6)(a)Observed 2 prep coolers holding temperatures above 41F. 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)

15C: .05(7)(d)Observed fan covers inside the walk-in cooler with dust and mold-like substance build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: //

18: .07(2)(m)Observed the back door next to the dry storage area and restrooms with a gap in the lower corner of the door. Daylight is visible. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: //