Industrial Catering

Inspector's notes

Fridge had been accidentally left off at time of inspection, and 2 dozen eggs (49°F), cabbage and lettuce (51°F), curly fries (60°F), cut tomatoes (53°F), sour cream (49°F), salsa (50°F) were observed holding above 41°F at time of inspection. All other food in unit was either non-TCS or was still maintained at 41°F or below. 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. Fridge was initially observed at 65°F and was turned back on an cooled back to 41°F at time of inspection. 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

Observed all items in cold holding unit and ice chest holding between 49-66 degrees Fahrenheit. Raw chicken, shredded cheese, roasted salsas, raw beef, cooked beef, and cut lettuce were all discarded 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon opening cold holding unit, observed two small insects move across shelf and door. Instructed PIC to clean out fridge to ensure no additional insects were present, and to seek approved pest control methods if necessary. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef, raw chicken, raw eggs, raw bacon, sliced cheese, raw pork chorizo, raw hamburger patties, sour cream, cotija cheese, sausage patties, and sliced ham stored in sole reach-in refrigeration system with temperatures ranging from 44*F to 65*F. It is unknown how long food items have been in refrigeration unit. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Food items embargoed at time of inspection.

Inspector's notes

Observed sole reach-in refrigeration unit with an ambient temperature of 68*F. Inadequate amount of refrigeration for the amount of TCS food on premises. It is unknown how long food items had been in refrigeration unit. Establishment must provide adequate refrigeration to cold hold TCS food items at 41*F or below. Food items embargoed at time of inspection. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 39*F.

Inspector's notes

Observed one overhead protective screen 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. 6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed cockroaches in multiple stages of life under three-compartment sink. Establishment shall maintain premise free of insects, rodents and pests. Please correct prior to next routine inspection.

Inspector's notes

Upon entry, observed large jug used for aguas frescas placed to drain in hand sink. Additionally, paper towels were not available at hand sink and were located in single use article storage. 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. Jug was removed from the hand sink, and PIC provided hand drying provision for handwash sink at time of inspection. 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 opened uncovered package of raw cut pork placed in direct contact with bags of thawing vegetables, and other packaged items and grocery bags of RTE food. Pork and vegetables were disposed of at time of inspection. Foods should be stored to prevent cross contamination between raw and ready to eat foods, and all raw animal proteins must be stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed central refrigeration unit reading at ambient temperature of 47 degrees Fahrenheit on left side, but at 39 degrees Fahrenheit on right side. Fridge was overflowing with food, causing a blockage of circulation to the side farthest from the cooling fans (left). Various items still within temperature parameters were removed and place in alternative cooler with ice in order to allow circulation. Furthermore, approximately 3 dozen whole shell unpasteurized eggs were left placed on counter approximately 30 prior to inspection. Eggs were still within parameters of 45 degrees Fahrenheit or less and were moved to other mobile unit at time of inspection. All foods (bacon) improperly cold held were disposed of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Numerous out-of-temperature time-and-temperature control for safety (TCS) foods, including sliced tomato, cotija cheese, and sour cream, were observed with internal temperatures between 49-59 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), foods were stocked in refrigerator at 5am, more than 4 hours prior to the inspection. Items were located in a refrigerator that was not keeping cold at the start of the inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Only refrigerator was measured with an ambient temperature of 65'F at time of inspection with min-max thermometer with out-of-temperature TCS food inside. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Onsite technician repaired unit to attain a temperature of 40'F during inspection. Corrective Action: Corrected at time of inspection.