MVS

Inspector's notes

No CFPM 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 raw beef and raw eggs being stored over ready to eat items such as shredded cheese, sour cream, and corndogs. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roasted chiles (62°F), shredded mozzarella (60°F), sliced cheddar (59°F), eggs (63°F), cut lettuce & tomato (62°F), cooked potatoes (67°F), sausage patties (57°F), sliced bacon (53°F) all reporting above 41°F at time of inspection. PIC confirmed they had been left in there from previous service and that they did not know when the items had gone out of temperature. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs and pork in refrigerator stored directly above cooked and RTE food items such as cooked beef, cheese, potatoes. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef (55°F, 56°F, 54°F), raw eggs(74°F), deli ham (68°F), cooked sausage patties(78°F), cut cabbage mix (64°F), shredded mozzarella(56°F), raw pork chorizo (68°F), salsas(81°F), birria(77°F), and cooked pork (74°F) all reporting above 41°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. Fridge had been off while PIC was shopping, and was turned on and serviced at time of inspection to rapidly return the fridge to 41°F. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC confirmed a majority of the items had been purchased for the evening route within the past 30 minutes. Some items were held over from previous day's service. All items recently purchased were kept in the refrigerator to rapidly cool to 41°F at time of inspection. All items from previous day's service (sausage, cooked pork, cooked birria beef, salsas) were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fridge was turned temporarily off at start of inspection. Once PIC started truck and fridge, fridge dropped from 72°F to 45°F. Mechanic was called to service refrigerator and return the refrigerator to 41°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Cold holding equipment was repaired on site such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC could not locate a thermometer for the monitoring of food temperatures at time of inspection. Additional thermometers were provided during the servicing of the refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Salsas, cooked sausages, birria, and cooked pork observed reporting out of temperature. After speaking with PIC, items were confirmed to be from previous day's service. Per MCEHC, 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. All food items held overnight were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items held in cold holding unit on mobile food unit: French fries, hot dogs, raw in-shell eggs, hashbrowns, sliced cheese, shredded cheese, raw beef, raw bacon, sliced ham, raw chorizo, pre-packaged burritos, cooked rice, raw al pastor, raw chicken, salsa, and pre-packaged boiled eggs. 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 raw eggs stored in reach in cooler above RTE foods. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stored dishes and cooking utensils with bits of organic matter still visible on them after cleaning and sanitizing. All food-contact surfaces must be cleaned to sight and touch. PIC was instructed to ensure all dishware was properly cleaned to sight and touch and sanitized at time of inspection. Corrective Action: Correct at once.

Inspector's notes

At the beginning of the inspection, observed sole handwash station blocked with cooking pots. Handwash station shall be maintained so accessible at all times and not used for other purposes than handwashing

Inspector's notes

Observed three overhead protective screens 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 raw pork chorizo, raw hot dogs, raw eggs, raw chicken, sliced ham, sour cream, cooked chorizo, sausage patties, and raw steak stored in sole reach-in refrigeration unit with temperatures ranging from 38*8F 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 small leak at faucet of three-compartment sink. All plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.