Tacos Los Queretanos Enterprise

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top grills cooked pork sausage (129F - Hot Holding); cooked beef (98F - Hot Holding); for thirty minutes per operator. Operator returned to grill and turned on, in 10 minutes temperatures were over 175F. **Corrected On-Site**

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchased approved sanitizer at time of inspection. **Corrected On-Site**

High Priority - Operating with an expired Division of Hotels and Restaurants license. Licence expired on 12/1/2024. **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall glass door reach-in cooler at entrance to unit raw pork (49F - Cold Holding); raw beef (50F - Cold Holding); mozzarella (50F - Cold Holding) for one hour per operator after. Operator states cooler is opened frequently during prep period. Spoke with operator about using ice and checking temperature is door must be opened routinely. Also on counter near triple sink, blended tomatoes salsa (68F - Cold Holding) for one hour per operator after. Provided operator time as a public health control form and discussed using a 4 hour discard.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A Discussed employee heath with operator, operator began filling outform at time of inspection.A **Corrective Action Taken**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Food stored on floor. Boxes fruit and vegetables stored on floor under front counter.