Los Primos Fresh Market & Taqueria LLC

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Multi use equipment improperly stored on floor. Instd to elevate and invert.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Slow draining handwash sink in taqueria warewashing area. Instd to repair and maintain properly draining

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 1/4in gap at bottom of exterior door to parking area. Instructed person in charge to repair and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board in butcher area with deep dark scoring. Instructed the person in charge to replace or replace so the surface is smooth and easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Observed splatters on interior of 2-door cooler in rear of taqueria near three-compartment sink. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damage to the bottom of the wall near the rear exterior door. Instructed person in charge to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed items stored on the floor in the dry storage area (all bottled beverages). Instructed the person in charge to organize all items to at least six inches from the floor on shelving.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 1/4" gap on between entrance doors of taqueria. Instructed manager to seal all outer openings on doors to prevent pest entry.

Equipment and surfaces were dirty.

Inspector’s note: Observed dust buildup on fan guards in walk-in cooler. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed openings in walls along baseboards near rear door. Instructed manager to seal all openings and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed packaged food items displayed for customer service and not properly labeled with ingredients, net weight, business name and address. Instructed manager to properly label all food items.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 1/4" gap on bottom side of left grocery entrance door, 1/4" gap on bottom left door of taqueria, 1/4" gap on bottom of rear exit door. Instructed manager to seal all outer openings on doors to prevent pest entry.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food items six inches off floor.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observe food equipment stored on floor in taqueria. Instructed manager to elevate all multi-use equipment and utensils off floor.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed disposable cups stored on floor in rear storage area. Instructed manager to elevate all single service articles six inches off floor.

Equipment and surfaces were dirty.

Inspector’s note: Observed residue on interior surfaces of ice machine, dust buildup on fan guards in walk-in cooler. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucet on hand washing sink in taqueria prep area. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust buildup on ceiling vents in prep, sales and storage areas. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed openings in walls along baseboards near rear door. Instructed manager to seal all openings and maintain.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Prep cooler in taqueria prep area not on. Instd to have on and able to maintain 41f or below at all times. Priority 7-38-005

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 3-compartment sink in taqueria not connected. Instd to repair and have fully functional (110f miminum) with grease interceptor and faucet reaching each compartment. Priority foundation 7-38-025