Carniceria Los Reyes

Inspector notes: Observed cooked chicken in hot holding display counter with an internal temperature of 112*F. Cooked chicken was stacked above the fill line of the steam table. Discussed with person in charge to keep foods at or below fill line to keep food at 135*F and above. Person in charge re-heated chicken to 165*F. Observed cooked onions, cooked chilies, and cooked rice in standing warmer with an internal temperature of 120* to 122*F. Person in charge stated that warmer was turned off less than an hour ago because it got too hot. Person in charge increased temperature of warmer to 135*F

Inspector notes: Observed no paper towels in back kitchen. Person in charge provided paper towels

Inspector notes: The portable handwashing sink was stored in the back storage area and dusty from lack of use. Meat had already been cooked in the outdoor cooking area. The handwashing sink must be kept in the outdoor cooking area and ready for use during the day

Inspector notes: This establishment has no certified food-service manager. Provide a certified food-service manager for all hours of operation

Inspector notes: There were two pans of cooked foods without lids stored directly on the floor in the walk-in cooler. The manager then put them on the shelf. Do not store food items directly on the floor

Inspector notes: An employee rinsed their hands off for a few seconds in the front prep-sink. The owner then directed the employee to properly wash their hands in the left handwashing sink, whereupon they did. Only use designated handwashing sinks to wash hands

Inspector notes: Two of the floorsink drains are slow-draining and must be cleaned. Have the floorsing drains cleaned so they work properly and drain quickly

Inspector notes: There was no certified food-service manager present. The owner stated that he would get the certification. Provide a certifed food-service manager during all hours operation

Inspector notes: Some of the kitchen hood vents had missing section. Replace or repair the hood vents so excessive grease cannot bypass them

Inspector notes: Observed cooked jalapenos (99*F), grilled onions (90*F), cooked rice (104*F), cooked steak (124*F), cooked beans (104*F), and cooked chicken stew (104*F) in hot-holding unit located across from hot holding tabletop. PIC stated items were placed in hot holding unit approximately two hours prior. All TCS foods improperly hot held were discarded by PIC at time of inspection. Ambient temperature of unit was 112*F, via minimum/maximum thermometer. Unit temperature was adjusted and ambient temperature was found to be at 140*F at time of inspection. Observed cooked chicken (105*F) and cooked ribs (81*F) in hot holding tabletop. PIC stated items were placed in hot holding tabletop approximately an hour and a half prior. Chicken and ribs were reheated to 165*F at time of inspection. Ambient temperature of unit was 132*F. Unit temperature was adjusted and ambient temperature was found to be at 145*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. 2ND CONSECUTIVE VIOLATION

Inspector notes: Observed 3 containers of cooked beans (50*F) with date mark of 1/30, container of guacamole with cut tomatoes (47*F) made more than 4 hours prior, 2 containers of red salsa (48*F and 56*F) with date mark of 1/27 and 1/30, respectively, and container of salsa verde (44*F-46*F) with date mark of 1/30 in facility walk-in. All TCS foods improperly cooled were discarded by PIC at time of inspection. Ambient temperature of walk-in was at 38*F, via minimum/maximum thermometer. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. TCS foods made at ambient room temperature must cool from 70°F to 41°F within 4 hours. Discussed with PIC use of metal containers, shallow pans, ice wands, ice as an ingredient, and location in walk-in to facilitate rapid cooling

Inspector notes: Observed establishment offers sale of ceviche containing raw shrimp with no consumer advisory present. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. PIC added a consumer advisory at time of inspection

Inspector notes: Observed cooked jalapenos (110'F) and cooked onions (104'F) in hot-holding unit located next to tabletop prep cooler. PIC stated items were cooked and placed in hot-holding unit to be held at 135'F longer than 2 hours prior. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed raw chorizo links stored directly above raw beef and raw pork items in walk-in unit at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided proper food storage guidance via email. 2ND CONSECUTIVE VIOLATION