EL REY DEL TACO RESTAURANT

Violations (9)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cooked onions (53F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who placed product on flat top to reheat for hot holding.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cooked onions (53F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who placed product on flat top to reheat for hot holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at cook line cooked cactus and onions (101F - Hot Holding) per operator product held at room temperature for approximately 30 minutes, discussed with operator who placed product to reheat to 165F+.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at cook line cooked cactus and onions (101F - Hot Holding) per operator product held at room temperature for approximately 30 minutes, discussed with operator who placed product to reheat to 165F+. **Corrective Action Taken**

  High Priority

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled knife that was sitting on raw pork and without washing hands employee removed container of cooked pork from rotating cooker, discussed with operator employee washed hands.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled knife that was sitting on raw pork and without washing hands employee removed container of cooked pork from rotating cooker, discussed with operator employee washed hands. **Corrected On-Site**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes moved trash can with hands and after without washing hands employee handled clean and sanitized knifes, discussed with operator employee washed hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes moved trash can with hands and after without washing hands employee handled clean and sanitized knifes, discussed with operator employee washed hands. **Corrected On-Site**

  High Priority

• 22-43-4CriticalCorrected on site

  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected to 200ppm.

  High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected to 200ppm. **Corrected On-Site**

  High Priority

• 31A-09-4

  Handwash sink not accessible for employee use at all times. Hand washing sink in back of kitchen blocked by stack of flags, discussed with operator to make sink accessible.

  Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back of kitchen blocked by stack of flags, discussed with operator to make sink accessible.

  Intermediate

• 35B-02-4

  Insect control device installed over food preparation area. In kitchen electrical bug zapper installed over food preparation table, discussed with operator to remove.

  Basic - Insect control device installed over food preparation area. In kitchen electrical bug zapper installed over food preparation table, discussed with operator to remove.

  Basic

• 01C-03-4Repeat

  Clam/mussel/oyster tags not marked with last date served. Multiple tags with no date last served marked, discussed with operator.

  Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags with no date last served marked, discussed with operator. **Repeat Violation** **Admin Complaint**

  Intermediate

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils in standing water at 125F, discussed with operator who turned up heat.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils in standing water at 125F, discussed with operator who turned up heat. **Corrective Action Taken**

  Basic