Tacos Lin

Inspector's notes

Observed several Time/Temperature Control for Safety (TCS) foods stored in the prep cooler and temping 45-50 F such as shredded cheese, ham, and raw beef patties. PIC stored TCS items in the reach in cooler and temped at 40 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

During time of inspection, PIC stated that the mobile food establishment reports to the commissary twice a week, but the unit operates three times per week. Informed PIC that 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee leave unit to take orders and convers with customers outside of the unit, then return to unit and immediately begin slicing al pastor at the cook line. 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.

Inspector's notes

Observed al pastor on spit holding at 111 degrees Fahrenheit on side closest to heating tiles and 85 degrees Fahrenheit on opposite end in open air. Spit was on lower setting due to heat concerns in mobile unit. PIC verified the the al pastor had been on the spit for roughly 3 hours as they had only recently opened for the evening. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. In order to prevent unsafe working temperatures for employees in unit, recommended to PIC to use time as control for al pastor so they did not have to keep the spit on high during hot days. PIC was instructed to cut and reheat al pastor on grill and place it in hot holding table, and was provided guidance on how to properly use time as control at time of inspection. 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 2 containers of cooked beef holding at 52 and 55 degrees Fahrenheit in cold-holding prep table near hand sink. When asked when the meat was prepared and when it was put in the unit, PIC verified that the meat had been cooked a day prior and was cooled on the unit-- first on the counter and then in the prep-table cold holding fridge. Fridge itself was holding properly. 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. Explained to PIC that cooling was not permitted on mobile unit and reach in fridges are not suitable for proper cooling. Instructed PIC to prepare all meat day of service in increments and maintain it in hot holding table. 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 large knit towel placed under cutting board on cook like next to al pastor spit with visible soiling and drips of food on it. Towel was being used to hold cutting board in place. Recommended PIC replace towel with easy to clean rubber mat completely under cutting board to keep board in place. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 containers of cooked beef holding at 52 and 55 degrees Fahrenheit in cold-holding prep table near hand sink. When asked when the meat was prepared and when it was put in the unit, PIC verified that the meat had been cooked a day prior and was cooled on the unit-- first on the counter and then in the prep-table cold holding fridge. Explained to PIC that cooling was not permitted on mobile unit and reach in fridges are not suitable for proper cooling. Instructed PIC to prepare all meat day of service in increments and maintain it in hot holding table. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked onions and jalapenos stored in a container next to the flat top grill under no temperature control. Per owner the cooked onions and jalapenos were cooked less then an hour prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F for 15 seconds at time of inspection. Corrective Action: Corrected at time of 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. 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: Observed a jug of Jamaica and a cooler containing ice stored on a table outside of the mobile food unit. Per owner the ice is used for serving the Jamaica for drinks. Discussed with owner that all service of food and beverage shall be done from inside the mobile food unit. Owner moved the jug of Jamaica and cooler containing ice inside the mobile food unit at time of inspection. Corrective Action: Corrected at time of inspection.