LOS REYES MEXICAN MEAT 2 health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

(A)(2) Maintain TCS food at 41 F or below.// The following TCS foods out of temperature: Pork at 49F. COS, moved to RI freezer for rapid chill.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored in mop bucket not being air dried.

Store single service and single-use articles at least 6 inches above the floor.// Single service boxes stored on floor in storage area.`

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Solution over 200 ppm in sanitizer bucket. 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on storage table.

Use only pesticides labeled for use in a food establishment.// Household pest control in establishment.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee jacket in storage area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

Cease using hand sinks for any purpose other than handwashing.// Food stored inside hand sink. COS, food removed.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling vent covers.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee cell phone on food prep equipment.

Label all toxic items not in original containers with the common name of the product (Pf).// Unlabeled spray bottle. COS labeled.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// Employee Health policy not signed.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Pork at 115F in hot holding. COS, put back in cooker.

(A)(2) Maintain TCS food at 41 F or below.// The following TCS foods were out of temperature: Shrimp at 58F, Beef at 47F. COS, voluntarily discarded.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on storage tables.