EL TACO VELOZ scored 82; newer inspection records 91

1. 01

   Employee health reporting

   Item 2-2A ↗

   Person in charge (PIC) could not provide in a verifiable manner that one employee present today has gone over the health policy.// 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 read and signed a health agreement.//

   Inspector’s full note +

   Code .03(2)(o)

   Person in charge (PIC) could not provide in a verifiable manner that one employee present today has gone over the health policy.// 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 read and signed a health agreement.//

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

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed an employee drink (coffee) in a disposable cup without a lid and a straw, stored on a shelf next to kitchen equipment.// 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: Drink was discarded.//

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed an employee drink (coffee) in a disposable cup without a lid and a straw, stored on a shelf next to kitchen equipment.// 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: Drink was discarded.//

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

   Handwashing

   Item 2-2D ↗

   Observed a chemical spray bottle and several cloth rags stored on top of the front service hand wash sink.// 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: Items were relocated.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed a chemical spray bottle and several cloth rags stored on top of the front service hand wash sink.// 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: Items were relocated.//

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

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed an employee marinating raw beef on a table next to a container with cooked steak. The employee proceeded to move the box where the raw steak was stored with a soiled glove, and liquid from the raw beef dripped on top of the cooked steak.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed an employee marinating raw beef on a table next to a container with cooked steak. The employee proceeded to move the box where the raw steak was stored with a soiled glove, and liquid from the raw beef dripped on top of the cooked steak.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Cooked steak was discarded.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
5. 05

   Date marking and disposition

   Item 6-2 ↗

   Observed chicken and pork tamales stored inside the walk-in freezer not labeled with their preparation dates.// 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Tamales were labeled.//

   Inspector’s full note +

   Code .04(6)(g)

   Observed chicken and pork tamales stored inside the walk-in freezer not labeled with their preparation dates.// 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Tamales were labeled.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
6. 06

   Utensil storage

   Item 14A ↗

   Observed several utensils stored with the handles touching the food. Observed a single-use cup (no handle) left stored inside a container with rice flour.// 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed several utensils stored with the handles touching the food. Observed a single-use cup (no handle) left stored inside a container with rice flour.// 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 were rearranged with the handles above the food. Single-use cup was removed from the food.

   Official report · Item 14A ↗
   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.