Industrial Catering

Inspector's notes

Observed corn dogs, cooked salsa, hot dogs, commercially made burritos, eggs, raw sausage, sliced cheddar, raw pork, chicken patties, shredded jack cheese, cut melon, raw bacon, cooked rice, corn and sour cream cold holding in the only refrigeration unit at 35-77 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 only refrigeration unit with an ambient air temperature of 64 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 gasketing missing from middle door of refrigeration unit. Informed PIC that all equipment must be maintained in good repair at all times. Equipment has been repaired to a state of good repair prior to next routine inspection. 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

Observed container of beans in refrigeration unit temping at 140 degrees. Per PIC beans were placed in the refrigeration unit less than an hour prior to inspection to cool for the next days service. Informed PIC that food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. PIC discarded beans at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unit could not produce hot water at start of inspection. 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. On site mechanics serviced water heater and unit was able to produce hot water at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Certified Food Protection Manager not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several food items reporting above proper holding temperature, including raw chorizo (47, 44°F), raw eggs (48°F), sliced deli ham(56°F), cooked potatoes (54,49,48°F), bacon (50°F), hot dogs (53°F), raw beef (54°F), raw pork (50°F), raw al pastor (43°F), cooked vegetables (68°F), shredded cheese (53°F), and cooked beans (77°F). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sole refrigerator on unit observed holding at ambient temperature of 60°F. Unit was serviced by onsite mechanics until holding at 37°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) does not have their CFPM Certificate. Owner stated she will be attending a class tomorrow. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed packaged beef temping at 51°F and shredded cheese temping at 54°F in cold holding unit. Person in charge (PIC) stated they turned off the cold holding unit when they arrived at the commissary at 12pm. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed sole cold holding equipment maintaining temperature at 53°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. Unit was repaired on site and held at 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink blocked with a blender and Igloo water jug at the beginning of inspection. Handwash station shall be maintained so accessible at all times and not used for other purposes than handwashing. Inspector removed items from handwash station at time of inspection.

Inspector's notes

Observed an open box of TopCare cold and flu medicine stored in sole reach-in refrigeration unit. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Inspector removed medicine from refrigeration unit at time of inspection.

Inspector's notes

Observed one overhead screen in mobile food unit 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.

Inspector's notes

Observed 3 overhead light fixtures 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 inspection.

Inspector's notes

Observed raw eggs, cotija cheese, sliced roast beef, chicken patties, corn dogs, sliced ham, cooked hamburger patties, and shredded cheese in sole reach-in refrigeration unit with temperatures ranging from 34*F to 40.7*F. It is unknown how long food items have been in refrigeration unit. Excessive steps such as carry over shall not occur on mobile food unit. Food items embargoed at time of inspection.

Core-6-202.15, C: Outer Openings, Protected Observed overhead protective screen above three-compartment sink in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Please correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.12, C: Food Storage, Prohibited Areas Observed bag of potatoes stored under three-compartment sink where chemicals and exposed plumbing were located. Food may not be stored in the following rooms: Locker, toilet, dressing, garbage, mechanical rooms; under non-shielded sewer lines, leaking water lines, stairwells, any other contamination source. Please correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed overhead light fixture above flat top grill missing a protective shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Please correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. Observed cooked beans, raw eggs, raw hamburger patties, raw beef, raw chicken, corn dogs, shredded monterey jack cheese, raw bacon, raw hot dogs, sliced ham and chicken patties with temperatures ranging between 39*F-41*F stored in reach-in refrigeration unit. It is unknown how long food items have been stored in the refrigeration unit. Excessive steps such as carry over shall not occur on the mobile food unit. Food items were embargoes at time of inspection. Correct By: Corrected At Time Of Inspection