EL RINCONCITO 100% GUERRERENCE TAQUERIA scored 78; newer inspection records 90

1. 01

   Cold holding

   Item 6-1A ↗

   Observed multiple time/temperature control for safety foods (TCS) that were not 41F or below (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods (TCS) that were not 41F or below (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Date marking and disposition

   Item 6-2 ↗

   Observed green and red sauces in a reach-in cooler that were date marked with a date greater than 7 days prior. 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: Foods discarded.

   Inspector’s full note +

   Code .04(6)(h)

   Observed green and red sauces in a reach-in cooler that were date marked with a date greater than 7 days prior. 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: Foods discarded.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
3. 03

   Toxic substance storage and use

   Item 8-2B ↗

   Observed medications stored on a shelf above establishment food and food containers. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Medications moved to a bottom shelf with personal employee items.

   Inspector’s full note +

   Code .07(6)(o)

   Observed medications stored on a shelf above establishment food and food containers. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Medications moved to a bottom shelf with personal employee items.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
4. 04

   Food labeling and containers

   Item 10D ↗

   Observed several storage and working containers (oil, water, spices, sauces) that were not labeled with the common name of the foods in English. 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: Label containers with common English name. Correct by 7/31/26.

   Inspector’s full note +

   Code .04(4)(d)

   Observed several storage and working containers (oil, water, spices, sauces) that were not labeled with the common name of the foods in English. 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: Label containers with common English name. Correct by 7/31/26.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
5. 05

   Required permits and notices

   Item 13A ↗

   Observed that the inspection report was posted on the wall behind the front counter and could not be read from 1 foot away. 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. (C) Corrective Actions: Report should be posted where it can be read by customers.

   Inspector’s full note +

   Code .02(1)(d)

   Observed that the inspection report was posted on the wall behind the front counter and could not be read from 1 foot away. 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. (C) Corrective Actions: Report should be posted where it can be read by customers.

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
6. 06

   Utensil storage

   Item 14A ↗

   Observed utensils stored in food, and the handles of the utensils were not above the top of the foods. 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of…

   Inspector’s full note +

   Code .04(4)(k)

   Observed utensils stored in food, and the handles of the utensils were not above the top of the foods. 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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: Utensils moved so that handles are above foods.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
7. 07

   Single-use article storage and use

   Item 14C ↗

   Observed multiple spices (black pepper, bay leaves) stored in single-use coffee jars. Single-service and single-use articles may not be reused. (C) Corrective Actions: Move foods into approved storage containers. Correct by 7/31/26.

   Inspector’s full note +

   Code .05(6)(r)

   Observed multiple spices (black pepper, bay leaves) stored in single-use coffee jars. Single-service and single-use articles may not be reused. (C) Corrective Actions: Move foods into approved storage containers. Correct by 7/31/26.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.