Industrial Catering

Inspector's notes

Observed cooked salsa, cooked beans, eggs, French fries, commercially made burritos, sliced cheddar cheese, chicken patties, shredded jack cheese, deli ham, cut melon, corn dogs, milk, and raw beef cold holding in the only refrigeration unit at 54-65 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle of bleach stored on a shelf above cutting board and prep top cooler. Informed PIC that chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only refrigeration unit with an ambient air temperature of 52 degrees. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. mechanic on site repaired unit and unit returned to being able to hold TCS foods at 41 degrees or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods stored in refrigerator. Per PIC food is leftover from todays service and being saved for tomorrow. Informed PIC that no food is to be carried over from one days service to the next. All food must be used or discarded after service. PIC discarded food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the mobile food establishment was off, and the only refrigerated prep table was holding at 61*F with numerous time/temperatures controlled for safety items not at proper cold holding temperature. After turning on the mobile food establishment, the refrigerator was only able to reach 53*-54*F, not 41*F or below as required. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At the time of inspection, the mobile food establishment was off, and the only refrigerated prep table was holding at 61*F with numerous time/temperatures controlled for safety items not at proper cold holding temperature. After turning on the mobile food establishment, the refrigerator was only able to reach 53*-54*F, not 41*F or below as required. Corrective Action: Correct at once.

Inspector's notes

At the time od inspection, the handwash sink basin had cutting boards and plastic containers stored in it making it not accessible for use. The person in charge removed the items from the handwash sink. Ensure the hand wash sink is accessible and ready for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, pans of chicharrónes in sauce, cooked beef and cooked beans at 118-130*F were holding hot in the hot holding unit by the stove. Per PIC, the items were holding hot for greater that 2 hours. Items were voluntarily discarded. Also, cooked sausage, cooked jalapenos, chicken patties and cooked chorizo were sitting on the counter at 97-103*F without temperature control. Per person in charge the jalapenos were cooked, and place items were placed on the counter approximately 15 minutes earlier for use and the remaining items were removed from hot holding a half our earlier. All items were voluntarily discarded. Ensure all time/temperature controlled for safety items are held hot at 135*F or above.

Inspector's notes

At the time of inspection, containers of cut cabbage, French fries, tater tots, cut lettuce, sour cream, hot dogs, hashbrown, raw shell eggs, sausage patties, shredded jack cheese, deli ham, cheddar cheese, sliced tomatoes, burritos. Per PIC the items were placed in the refrigerator at 3 am, greater than 2 hours earlier. PIC voluntarily discarded. Ensure all food is held cold at 41*F or below at all times.

Inspector's notes

At the time of inspection, the mobile food establishment was off, and the only refrigerated prep table was holding at 61*F with numerous time/temperatures controlled for safety items not at proper cold holding temperature. After turning on the mobile food establishment, the refrigerator was only able to reach 53*-54*F, not 41*F or below as required. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items held in cold holding unit on mobile food unit: hashbrowns, hot dogs, French fries, sliced cheese, sour cream, salsa, and raw in-shell eggs. Per person-in-charge (PIC), food items were purchased today and will be used for service for tomorrow. All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. PIC voluntarily discarded all food held over to be used for tomorrow. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at handwash sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in Charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refrigerator holding at 55°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC called on-site mechanic to fix the cooler so it holds at 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small leak at faucet of three-compartment sink. All plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed sliced cheese, raw chorizo, corn dogs, cooked beans, sour cream, and cut tomatoes stored in sole reach-in refrigeration unit with temperatures ranging from 37*F to 41*F. It is unknown how long food items have been in refrigeration unit. Excessive cooking steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of inspection.

Inspector's notes

Observed 1 overhead protective screen in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors Please correct prior to next routine inspection. 6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed multiple cockroaches at various stages of life throughout mobile food unit. Establishment shall be maintained free of insects, rodents, and pests. Please correct prior to next routine inspection.

Inspector's notes

Observed one overhead light fixture in mobile food unit with insufficient light intensity. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspeciton.

Inspector's notes

Observed burritos, cotija cheese, sliced cheese, cooked rice, cooked beans, corn dogs, sour cream, corn dogs, raw eggs, sliced ham, raw bacon, and raw chorizo stored in sole reach-in refrigeration unit with temperatures ranging from 36.7*F to 41*F. Excessive cooking steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of inspection.