Cahuamanta Yaquesito

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee pick up trash and go outside to throw away a bag of trash and then return to the trailer and grabbed gloves to work with food preparation. Discussed with the employee that anytime a change of tasks occurs or contamination to the hands occurs, such as when handling trash, that the hands must be washed first prior to returning to work with food. The employee removed his gloves and washed his hands at time of inspection before grabbing clean gloves. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Certified Food Manager not present at time for inspection. Employee confirmed they were on vacation. 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 raw fish and shrimp reach in fridge being stored directly above ready to eat salsa, veggies, and shredded cheese. 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 cut cabbage (56), raw fish (47), raw shrimp (45), cooked octopus (50), and shredded cheese (47) all reporting above proper holding temperatures.

Inspector's notes

Commissary visits log and PIC confirmed that the unit was only returning to the commissary for water operations once a month, as they only worked 2 days a week and decided to go only when they needed more water. As per MCEHC, mobile units type II and III must report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Explained to PIC importance of frequent tank servicing, 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of the inspection there were various sponges placed in the handwashing sink for storage. Also observed a trash can blocking access to the hand wash sink. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed items from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp on the steam table with an internal temperature of 88*F. Per employee the shrimp was cooked 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 (time/temperature control for safety) foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage and cut vegetables 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 placed the cut cabbage and vegetables in a food grade container. 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.

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

At the time of the inspection there were various sponges placed in the handwashing sink for storage. Also observed a trash can blocking access to the hand wash sink. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed items from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp on the steam table with an internal temperature of 88*F. Per employee the shrimp was cooked 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 (time/temperature control for safety) foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage and cut vegetables 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 placed the cut cabbage and vegetables in a food grade container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water at the hand wash sink and 3-compartment sink with an internal temperature of 88*F. Hot water of: 100°F is required at all sinks; 110°F. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct within 24 hours.

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.