Moreno's Hot Dogs

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. The person in charge (PIC) might be certified but was not able to show a certification at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee leave the mobile food unit and come back to start an order without washing hands first. Inspector stopped employee before food was handled and coached on when to wash. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. ***1st consecutive violation.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No commissary log was available at the time of inspection. An updated commissary log must be provided for inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee drinking from an open can without a straw. Covered drinks with a lid and straw are allowed. Drink was discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee come from outside of the unit and proceed to food preparation without washing his hands first. Please be sure to practice frequent handwashing. Coached on proper handwashing at the time of inspection.

Inspector's notes

Observed an employee handling cooked meat with his bare hands. No bare hand contact of ready-to-eat food products is allowed. The employee washed his hands and donned gloves at the time of inspection.

Inspector's notes

Observed chopped lettuce and diced chicken at 45-48 Deg. F. in the top portion of the prep refrigerator. The unit appears to be holding at 41 Deg. F. Placed items in the unit below at the time of inspection. Spoke to the operator regarding assuring that the unit's lid is always kept closed when not in use and to keep minimal amounts of Time Temperature Control for Safety Foods in the top portion of the unit at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No commissary log was available at the time of inspection. An updated commissary log must be provided for inspection. Corrective Action: Correct at once.

Inspector's notes

No CFPM onsite at the 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 a water bottle and dry cloth stored in the only hand wash sink. Sink basin observed to be completely dry. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 45*F in the prep cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 47-48*F when measured with a probe thermometer, including: cut lettuce, cabbage, tomatoes, fried potatoes, red and green salsas, and shredded cheese. PIC stated all foods has been in the cooler less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. e Observed cooling deep fried peppers inside the unit with internal temperatures ranging from 52-55*F when measured with a probe thermometer. Per PIC, the peppers were cooked 2-3 hours ago and placed in the unit to cool. Advised PIC all cooling should take place at their approved commissary and that performing cooling functions in this prep cooler may cause the unit to fail. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 45*F in the prep cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 47-48*F when measured with a probe thermometer. 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooking diced chicken and onions in the reach in cooler. Observed cooling yellow peppers inside the prep cooler that may have resulted in improper food holding temperatures. Advised PIC no cooling may be conducted on the mobile food unit. Advised PIC the foods may be cooked and hot held for the day or they may utilize time as a control for the peppers pending a written and approved policy. PIC stated foods would be hot held instead. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the steamer next to the prep cooler turned off with TCS foods holding between 108-115*F when measured with a probe thermometer including: RTE rice, beans, onions, hot dogs, and beef. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, all foods were prepared 1 hour before the start of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.