MVS

Inspector's notes

Operator was unable to answer questions related to food safety at time of inspection. Operator was not familiar with hot holding temperatures of 135*F or above. Obtain Food Manager Certification by next routine inspection. Ensure at least one person has a valid Food Manager Protection certification during operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ensure to provide Food Protection Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing paper towels at the hand wash sink. Manager provided paper towels during the inspection. Ensure to provide paper towels at hand wash sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed package of raw chorizo stored directly on top of a bag of ready to eat shredded cheese. The employee rearranged items to ensure cross contamination is prevented. Ensure food is properly stored at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee was washing dishes at three compartment sink. No chlorine available in third compartment designated for chlorine 50ppm-100ppm. Employee was instructed on how to properly set up three compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hot water available at time of inspection. Employee turned on steam table to provide hot water. Ensure hot water is available at all times of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, employees were observed placing TCS foods from the commissary to carry over for use of next day into the refrigerator and freezer of the mobile food establishment including shredded cheese, raw chorizo, eggs, French fries, and bacon. Also observed containers of shredded cheese, sliced cheese, and chorizo used for service in the morning being carried over for use the next day. Informed employees no carry over of TCS food items can take place in mobile food establishments. In addition, a container of cooked chicken at 100*F and a container of cooked chorizo at 74*F were observed cooling in the refrigerator. Discussed with employees that no cooling is to take place in the mobile food establishment. Employee voluntarily discarded the items that were cooling and returned the items brought from the commissary walk-in back to the commissary. Ensure no excessive steps including cooling or carryover takes place in the mobile food establishment. Corrective Action: Corrected at time of inspection.