Bucks County Department of Health

Inspection Report

Rey Azteca
255 E STREET RD WARMINSTER, PA 18974
Inspection Date: 05/08/2025
(View Inspection Report)

Violation

Proper cold holding temperature
Corrected On-Site.

Inspector Comments
-Salsa inside the 2 door Pepsi cooler was observed at 47 degrees F. The ambient temperature inside the unit was observed at 45 degrees F. The manager removed and relocated all TCS foods for proper cold holding. The manager will contact Pepsi for service/repair of the unit. Submit an invoice to the Department. Do not store TCS foods in this unit until it is repaired and permission for use is granted by BCDH. -The ambient temperature inside the 3 door prep cooler, at the cook's line, was observed at 44 degrees F. The hoods were open during the inspection. The hoods were closed and the facility was instructed to monitor the temperature to ensure all TCS foods are held at 41 degrees F or below. If service/repair is required, submit an invoice to the Department.

Rey Azteca
255 E STREET RD WARMINSTER, PA 18974
Inspection Date: 11/19/2024
(View Inspection Report)

#	Violation
41	In-use utensils: properly stored Corrected On-Site. Inspector Comments -Scoop handles were in contact with dry foods in bulk storage containers -a dish was used for portioning and was stored in contact with TCS food inside the prep cooler Utensils were removed and/or relocated to prevent cross contamination.

Rey Azteca
255 E STREET RD WARMINSTER, PA 18974
Inspection Date: 05/17/2024
(View Inspection Report)

#	Violation
13	Food separated & protected Corrected On-Site. Inspector Comments Several food containers were uncovered in storage. Containers were covered. 281. Preventing contamination of packaged and unpackaged food: separation, packaging and segregation. (a) Required protective measures. Food shall be protected from cross contamination by the following procedures, as applicable: (1) Separating raw animal-derived foods during storage, preparation, holding and display from: (i) Raw ready-to-eat food including other raw animal-derived food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. (ii) Cooked ready-to-eat food. (2) Separating types of raw animal-derived foods (such as beef, fish, lamb, pork and poultry) from each other during storage, preparation, holding and display, except when these raw animal-derived foods are combined as ingredients, by doing the following: (i) Using separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented. (ii) Preparing each type of food at different times or in separate areas. (3) Cleaning equipment and utensils as specified in § 712(a) (relating to frequency of cleaning equipment food-contact surfaces and utensils) and sanitizing as specified in § 731(c) (relating to sanitization: requirement, frequency and methods). (4) Storing the food in packages, covered containers or wrappings. The exception to this requirement is in subsection (b). (5) Cleaning hermetically sealed containers of food of visible soil before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Storing damaged, spoiled or recalled food being held in the food facility as specified in § 964 (relating to distressed merchandise: segregated). (8) Separating fruits and vegetables from ready-to-eat food before the fruits and vegetables are washed as specified in § 285 (relating to washing raw fruits and vegetables). (b) Exception to the requirement of storing foods in packages, covered containers or wrappings. Subsection (a)(4) does not apply to the following: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption. (2) Primal cuts, quarters or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks. (3) Whole, uncut, processed meats such as country hams and smoked or cured sausages that are placed on clean, sanitized racks. (4) Food being cooled as specified in § 384(d)(2) (relating to potentially hazardous food: cooling). (5) Shellstock.
22	Time as a public health control; procedures & record Corrected On-Site. Inspector Comments Cooked peppers were stored at room temperature without a date/time log. The peppers were voluntarily discarded. 385. Potentially hazardous food: hot and cold holding. (c) Time as a public health control. (1) Except as specified in paragraph (2), if time--rather than temperature--is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done: (i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. (iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 384(a)--(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. (2) In a food facility that serves a highly susceptible population, time only--rather than temperature--may not be used as the public health control for raw eggs.

Rey Azteca
255 E STREET RD WARMINSTER, PA 18974
Inspection Date: 11/22/2023
(View Inspection Report)

#	Violation
13	Food separated & protected Corrected On-Site. Inspector Comments Several food containers were uncovered in storage. Containers were covered. 281. Preventing contamination of packaged and unpackaged food: separation, packaging and segregation. (a) Required protective measures. Food shall be protected from cross contamination by the following procedures, as applicable: (1) Separating raw animal-derived foods during storage, preparation, holding and display from: (i) Raw ready-to-eat food including other raw animal-derived food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. (ii) Cooked ready-to-eat food. (2) Separating types of raw animal-derived foods (such as beef, fish, lamb, pork and poultry) from each other during storage, preparation, holding and display, except when these raw animal-derived foods are combined as ingredients, by doing the following: (i) Using separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented. (ii) Preparing each type of food at different times or in separate areas. (3) Cleaning equipment and utensils as specified in § 712(a) (relating to frequency of cleaning equipment food-contact surfaces and utensils) and sanitizing as specified in § 731(c) (relating to sanitization: requirement, frequency and methods). (4) Storing the food in packages, covered containers or wrappings. The exception to this requirement is in subsection (b). (5) Cleaning hermetically sealed containers of food of visible soil before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Storing damaged, spoiled or recalled food being held in the food facility as specified in § 964 (relating to distressed merchandise: segregated). (8) Separating fruits and vegetables from ready-to-eat food before the fruits and vegetables are washed as specified in § 285 (relating to washing raw fruits and vegetables). (b) Exception to the requirement of storing foods in packages, covered containers or wrappings. Subsection (a)(4) does not apply to the following: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption. (2) Primal cuts, quarters or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks. (3) Whole, uncut, processed meats such as country hams and smoked or cured sausages that are placed on clean, sanitized racks. (4) Food being cooled as specified in § 384(d)(2) (relating to potentially hazardous food: cooling). (5) Shellstock.
41	In-use utensils: properly stored Corrected On-Site. Inspector Comments -The ice scoop was stored on top of the ice machine -A bowl without a handle was used to scoop food in a dry storage container. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers. (b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods). (c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. (d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous. (e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).

Rey Azteca
255 E STREET RD WARMINSTER, PA 18974
Inspection Date: 05/03/2023
(View Inspection Report)

Violation

In-use utensils: properly stored
Corrected On-Site.

Inspector Comments
-The ice scoop was stored on top of the ice machine -A bowl without a handle was used to scoop food in a dry storage container. -Ice cream scoop stored in water temping at 98 degrees F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers. (b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods). (c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. (d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous. (e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).

Rey Azteca
255 E STREET RD WARMINSTER, PA 18974
Inspection Date: 12/01/2022
(View Inspection Report)

#	Violation
13	Food separated & protected Inspector Comments Food is ucovered inside cooling units. All food containers must be covered during storage.
26	Toxic substances properly identified, stored & used Corrected On-Site. Inspector Comments Food containers were stored on a shelf next to bottles of sanitizer. The bottles were relocated to prevent cross contamination. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles by taking both of the following measures: (1) Separating the poisonous or toxic materials by spacing or partitioning. (2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens and single-service and single-use articles.
41	In-use utensils: properly stored Corrected On-Site. Inspector Comments -The ice scoop was stored on top of the ice machine -A bowl without a handle was used to scoop food in a dry storage container During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers. (b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods). (c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. (d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous. (e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).

Rey Azteca
255 E STREET RD WARMINSTER, PA 18974
Inspection Date: 08/09/2022
(View Inspection Report)

#	Violation
4	Proper eating, tasting, drinking, or tobacco use Corrected On-Site. Inspector Comments Employee beverages stored in prep areas. Beverages were relocated to prevent contamination. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. The sole exception to this prohibition is in paragraph (2). (2) Exception for closed beverage containers. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following: (i) The employee's hands. (ii) The container. (iii) Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
41	In-use utensils: properly stored Corrected On-Site. Inspector Comments -Knives were stored in a crevice between a wall and prep table -The ice scoop was stored on top of the ice machine betweens uses During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods). (c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. (d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous. (e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
47	Non-food contact surfaces clean Inspector Comments -Debris around door gasket and door frame/jamb of beer walk-in cooler. -Frost-like build-up inside the chest freezer Clean and sanitize affected areas. Maintain clean.