El Rey De La Birria Mexican Food

Inspector's notes

In prep cooler, observed shredded cheese/73F being kept above the cold inserts. 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. Staff indicated the cheese was withing safe time parameters. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed the option of using an ice bath to cold hold the cheese. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed maximum water temperature of 87F at handwashing and warewashing sinks. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Hot, running water reinstated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Daily commissary visits log was not available for review. Maintain on the mobile unit. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 5c - Mobile food establishments shall provide a commissary agreement to the Department upon request, at permit issuance or renewal, and as a part of the documents submitted during plan review for a new permit. Ice cream vendors that only sell or dispense individually packaged, commercially processed items are exempt from providing a commissary agreement. Addl Notes: Current commissary agreement not available at time of inspection. Provide. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed raw eggs over RTE foods in the reach-in fridge. 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. PIC moved the raw eggs below the RTE foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table top foods including shredded lettuce and pico de gallo at 68°F. 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. Further inspection of the unit showed an item had fallen off of the top shelf and knocked the plug for the prep table out of the wall. Foods had only been in the prep table for 2 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food truck hand sink blocked by dinning tray, push slicer, and 5 gallon water jug. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice and beans inside hot case at 100-102*f degrees. Per PIC items had been inside unit since 8am. Corrective Action: Corrected at time of inspection.