Birdies Wet Taco

Inspector's notes

CFPM not present at time of inspection. Operator was in process of obtaining manager certification 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

At beginning of inspection, no approved sanitizers were available on unit for the sanitization/ware washing of food contact surfaces. Operator was able too borrow sanitizing solution from a nearby vendor for their unit at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large container of beef consommé for birria beef in refrigerator holding at 64°F. Operator said they had prepared it on the unit within the past 4 hours, but didn't have enough room in the hot holding table to to keep it with the beef, so they had placed it in the fridge to cool so they could add it to the hot holding unit later as the beef ran out. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. However, cooling is not permitted on mobile food units, so consommé should have been held properly at 135°F or above on unit after preparation. Consommé was reheated by PIC for hotholding. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large container of beef consommé for birria beef cooling in reach in refrigerator unit, holding at 64°F. Operator confirmed the broth had been in there a little under 4 hours, and was in there to cool after having been prepared on the mobile unit. Explained to PIC that cooling is not permitted on mobile units, as they do not have adequate cooling facilities. Per MCEHC, food preparation on mobile units 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. Consommé was immediately reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand drying paper towels at the hand washing sink of anywhere inside the truck. There was a napkin dispenser outside the truck, PIC relocated the napkins inside and placed them near hand washing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mobile Food Type III is not operating as classified. Mobile Truck has outside set up for fresh agua frescas and ice for beverages. Reviewed MF type III requirements: MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 5c - Mobile food establishments shall provide a commissary agreement to the Department upon request, at permit issuance or renewal, and as a part of the documents submitted during plan review for a new permit. Ice cream vendors that only sell or dispense individually packaged, commercially processed items are exempt from providing a commissary agreement. Addl Notes: No commissary agreement or commissary logs available for review at the time of inspection. Advised PIC to keep a folder of all required documents in the truck or readily available when operating the food truck. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- 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

-- No commissary logs available for review at the time of inspection. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: -- Mobile Food Type III is not operating as classified. Mobile Truck has outside set up for fresh agua frescas and ice for beverages. Reviewed MF type III requirements: MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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

-- Cutting board on prep table observed with heavy scoring. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.