LOS REYES MEXICAN GRILL health score and inspection history

(C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).//Multiple inaccurate thermometers in double door RI cooler. 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Flies present in dishwashing room and in main kitchen.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.//Employee vitamins stored with bar ingredients.

Relocate food or equipment or install a splatter shield to prevent contamination of food.//Open container of tortilla chips stored directly next to and level with handwashing sink without a splash guard.

Wash, rinse and sanitize equipment and utensils between raw animal products of different species.//Employee observed sanitizing knife blade between different raw animal products without prior washing and rinsing.

Store clean equipment and utensils covered or inverted.

(A)(2) Maintain TCS food at 41 F or below.//Raw beef, shell eggs, and shrimp at 46F in lowboy RI cooler. Pico de gallo at 46F in tall RI cooler. COS items were placed in cooler at 10:00 am and were able to be moved back to WI cooler.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Residue on blade of meat slicer. Black residue in interior of ice bin.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.//Damaged gaskets on door of tall RI cooler. 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).//Ambient air thermometer for lowboy cooler is broken.

Post sign at all hand sinks that notifies employees to wash hands. 6-501.18 Clean hand sinks as often as necessary to keep them clean.//Food debris in hand sink near meat prep area.

Provide a covered receptacle for sanitary napkins in a toilet room used by females.