El Humadero

Inspector's notes

During time of inspection, observed no Certified Food Protection Manager (CFPM) present. Advised PIC that a 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 old food debris inside several plastic containers stored above the three-compartment sink. Employee properly washed, rinsed, and sanitized the plastic containers. Advised PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe Time/Temperature Control for Safety (TCS) foods stored in the reach in cooler and temping 50-52 F, including shredded cheese, commercially packaged chopped lettuce, and al pastor. Per PIC, the TCS items were at 41 F when items were stored in the reach in cooler and went out of temperature 3 hours ago. PIC placed food items on ice and temped 41 F. Advised PIC that except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at the time of inspection. The person in charge (PIC) was informed that a CFPM is required to be onsite at all times during operational hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed quat. ammonia test strips onsite when chlorine bleach sanitizer was being used for sanitization. The PIC was informed that test strips are required for any sanitizers used with food contact surfaces such as dishes and countertops. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No water available in the freshwater tank for use in the establishment. Water was being provided through hookup to water system outside of the mobile food establishment from neighboring property. Manager informed to report to commissary to obtain water for freshwater tank. Corrective Action: Correct at once.

Inspector's notes

The person in charge was not able to provide food protection manager certification. 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 the time of inspection, a large immersion blender blade with food debris was observed stored in the handwash sink. An employee removed the blade from the hand wash sink and placed it in the 3-compartment sink to be properly washed rinsed and sanitized. 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

There is a buildup of grease and food debris on the sides of the cooking equipment and the table used to store the equipment at the cookline. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No water available in the freshwater tank for use in the establishment. Water was being provided through hookup to water system outside of the mobile food establishment from neighboring property. Manager informed to report to commissary to obtain water for freshwater tank. Corrective Action: Correct prior to re-inspection.

Inspector's notes

There is a buildup of grease and food debris on the walls and floor at the cookline. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The mobile food establishment is going above and beyond the scope of their permit by having a storage container with numerous upright refrigerators and a coffin freezer used to store raw chicken, beef, eggs and pork, along with cooked birria, cheese, hot dogs, and vegetables. Also, there were numerous dry food items including cans of food, cornstarch, containers of beans, hamburger buns, tortillas, oil and sugar, in addition to pans, pots and various food equipment items. Owner informed that all refrigerators/equipment must be removed, and all food storage and preparation must take place in the mobile food establishment and ahead of time at commissary. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 9q - MF Type III-Mobile food establishments shall not connect to water or wastewater systems except during servicing operations at a commissary or as approved by the Department. Addl Notes: At the time of inspection, the mobile food establishment was hooked up to an outside water source through multiple hoses and pvc line with water being dispensed through a pressure nozzle at the 3-comartment sink. Per owner, the water is coming from the neighboring property. Owner disconnected from external water source. Owner informed that water must be obtained at the commissary for in the mobile food establishment. Corrected at time of inspection. Also, the wastewater for the mobile food establishment was being disposed of through a secondary wastewater line into a hub drain outside of the mobile food establishment with wastewater ponding in the area around the hub drain. Owner closed the wastewater line during the inspection. Clean and sanitize area prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: No commissary visits logs present for review. Ensure commissary visit logs are onsite and available upon request. MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: Establishment is not reporting daily to commissary. Food is being delivered and stored in a shipping container on site and water and wastewater is being obtained and disposed of at the area of operation. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - 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. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Containers of cooked food including birria, ground beef, cooked pork, cooked rice, and carne asada per manager cooked and cooled in the mobile food unit on Monday and Sunday, and a container of chicken cooked in the morning and cooled were all held for service in the refrigerated prep table. All items embargoed. Manager informed that no cooling and carry over can take place in the mobile food establishment. Corrected at time of inspection.

Inspector's notes

The person in charge was not able to provide food protection manager certification. 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 the time of inspection, a large immersion blender blade with food debris was observed stored in the handwash sink. An employee removed the blade from the hand wash sink and placed it in the 3-compartment sink to be properly washed rinsed and sanitized. 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

There is a buildup of grease and food debris on the sides of the cooking equipment and the table used to store the equipment at the cookline. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No water available in the freshwater tank for use in the establishment. Water was being provided through hookup to water system outside of the mobile food establishment from neighboring property. Manager informed to report to commissary to obtain water for freshwater tank. Corrective Action: Correct prior to re-inspection.

Inspector's notes

There is a buildup of grease and food debris on the walls and floor at the cookline. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The mobile food establishment is going above and beyond the scope of their permit by having a storage container with numerous upright refrigerators and a coffin freezer used to store raw chicken, beef, eggs and pork, along with cooked birria, cheese, hot dogs, and vegetables. Also, there were numerous dry food items including cans of food, cornstarch, containers of beans, hamburger buns, tortillas, oil and sugar, in addition to pans, pots and various food equipment items. Owner informed that all refrigerators/equipment must be removed, and all food storage and preparation must take place in the mobile food establishment and ahead of time at commissary. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 9q - MF Type III-Mobile food establishments shall not connect to water or wastewater systems except during servicing operations at a commissary or as approved by the Department. Addl Notes: At the time of inspection, the mobile food establishment was hooked up to an outside water source through multiple hoses and pvc line with water being dispensed through a pressure nozzle at the 3-comartment sink. Per owner, the water is coming from the neighboring property. Owner disconnected from external water source. Owner informed that water must be obtained at the commissary for in the mobile food establishment. Corrected at time of inspection. Also, the wastewater for the mobile food establishment was being disposed of through a secondary wastewater line into a hub drain outside of the mobile food establishment with wastewater ponding in the area around the hub drain. Owner closed the wastewater line during the inspection. Clean and sanitize area prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: No commissary visits logs present for review. Ensure commissary visit logs are onsite and available upon request. MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: Establishment is not reporting daily to commissary. Food is being delivered and stored in a the shipping container on site and water and wastewater is being obtained and disposed of at the area of of operation. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - 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. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Containers of cooked food including birria, ground beef, cooked pork, cooked rice, and carne asada per manager cooked and cooled in the mobile food unit on Monday and Sunday, and a container of chicken cooked in the morning and cooled were all held for service in the refrigerated prep table. All items embargoed. Manager informed that no cooling and carry over can take place in the mobile food establishment. Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease under and around the flat top and grill area of the unit. Physical facility shall be cleaned at a frequency necessary to preclude accumulation of grease residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tortillas stored directly in a plastic to go grocery bag at time of inspection. Discussed with owner that all food shall be stored in food grade containers. Employee placed the tortillas in a food grade container. Corrective Action: Corrected at time of 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

Observed a large amount of grease buildup along the vent system above the flat top grill. The grease buildup was observed to be dripping onto the flat top. The ventilation hood system shall be cleaned at a frequency necessary to preclude accumulation of grease residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Operator could not provide a commissary visit log at time of inspection. Advised operator a commissary visit log shall be recorded, kept on the Mobile Food Trailer, and made available upon request. 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. Owner could not provide a CFPM certificate at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw ground beef stored above ready-to-eat salsa. 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 cooked pastor stored directly in a plastic to go grocery bag at time of inspection. Discussed with owner that all food shall be stored in food grade containers. Owner voluntarily discarded the cooked pastor at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed a small reach-in freezer outside the mobile food unit storing prepackaged ice cream. Discussed with owner that storage and service of any food or beverage shall be conducted inside the permitted vehicle. Owner moved the ice cream product inside the mobile food unit until a permit can be obtained for the outside freezer. Corrective Action: Corrected at time of inspection.