Tacos de Canasta Larios

Inspector's notes

Observed chopped lettuce (65°F), mozzarella cheese (60°F), chopped cabbage (61°F), boiled corn masa (90°F), cooked potatoes (83°F) and sour cream(59°F) all reporting above 41°F in refrigerated prep table near 3-compartment sink. Refrigerated prep table reported at 69°F at time of inspection. Employees confirmed that the items had been in the prep table since they were prepared a little over 4 hours prior that morning, excepting the potatoes which had been there overnight. 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 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

Only sanitizer present on unit for ware washing and cleaning was lavender and "fresh" laundry scented bleach. Scented bleach is not suitable for sanitizing food contact surfaces, and contains unapproved additives. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC supplied additional plain bleach from store for proper sanitization at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Refrigerated prep table observed holding at minimum 69°F at time inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed chili oil at tables in jars with spoons, with no lids covering the chili oil. Condiments must be protected by proper dispensing equipment, protected displays with utensils, original containers designed for dispending or individual packages or portions. Jars should be equipped with lids by next routine. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked potatoes holding at 83°F at refrigerated prep table. PIC confirmed that the potatoes had been cooked the night before and were placed in the prep table for next day's service. Per MCEHC, All time/temperature control for safety foods shall be prepared on the same day of sale or service. Corrective Action: Corrected at time of inspection. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Commissary visit log had not been properly dated and filled out since January 2026. Operator said they had attended the day before but had not written it down. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed cooked potatoes holding at 83°F at refrigerated prep table. PIC confirmed that the potatoes had been cooked the night before and were cooling in the prep table for the next day's service. On site cooling is prohibited on mobile units. Per MCEHC, Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. The cooling items was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

After approximately an hour of consistent monitoring with the fridge closed, main reach in cold holding unit near entryway was observed holding at a minimum of 50°F. This was the only cold holding equipment on mobile unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. All food inside of unit was discarded at time of inspection. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed cut cabbage coleslaw (53°F), cut lettuce (57°F), Cooked chicken (57°F), cooked potatoes (57°F), Sour cream (54°F), and roasted veggie salsas (70°F) all in entry way cold holding unit all holding above 41°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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

After approximately an hour of consistent monitoring with the fridge closed, main reach in cold holding unit near entryway was observed holding at a minimum of 50°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. All food inside of unit was discarded at time of inspection. Corrective Action: Correct at once.

Inspector's notes

At the time of inspection, a pan of cooked pork at 97 was hot holding in a pan on top of the hot holding unit. Per person in charge (PIC), the food was placed on top of the hot holding unit greater than two hours earlier. The PIC voluntarily discarded the items. Ensure all food is held hot at 135*F or above at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, containers of shredded cabbage, sour cream, cheese, cooked pork, cooked potatoes were holding cold at 48*F to 51*F in the upright refrigerator. All items were placed in the refrigerator greater than 2 hours earlier. PIC voluntarily discarded the items. ensure all food is held cold at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Water at the hand wash sink and three compartment sink trinkled out and then stopped working during the inspection. The person in charge could not figure out why there was no water. At the end of the inspection water was restored by turning on the proper switch for the pump to function. Ensure water is available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

The mobile food establishment was not operating as classified by having an igloo container of hibiscus Agua fresca stored outside the mobile food establishment on a table to be scooped into cups for customers. An employee put the container back into the mobile food establishment for service from through the service window as required. Ensure the mobile food establishment operates as classified at all times. Corrective Action: Corrected at time of inspection. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: No commissary visits logs available for review. Per PIC went to commissary on Monday. Ensure logs are kept and available for review upon request. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection, the upright refrigerator, the only refrigeration on site was holding at 58*F- unable to hold food cold at 41*F or below. Repair refrigerator so it properly functions and holds cold at 41*F or below. Corrective Action: Correct at once. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health.

Inspector's notes

At the time of inspection, a pan of cooked pork at 97 was hot holding in a pan on top of the hot holding unit. Per person in charge (PIC), the food was placed on top of the hot holding unit greater than two hours earlier. The PIC voluntarily discarded the items. Ensure all food is held hot at 135*F or above at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, containers of shredded cabbage, sour cream, cheese, cooked pork, cooked potatoes were holding cold at 48*F to 51*F in the upright refrigerator. All items were placed in the refrigerator greater than 2 hours earlier. PIC voluntarily discarded the items. ensure all food is held cold at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the upright refrigerator was holding at 58*F with numerous TCS foods not a proper cold holding temperature. Repair refrigerator so that it holds at 41*F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Water at the hand wash sink and three compartment sink trinkled out and then stopped working during the inspection. The person in charge could not figure out why there was no water. At the end of the inspection water was restored by turning on the proper switch for the pump to function. Ensure water is available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

The mobile food establishment was not operating as classified by having an igloo container of hibiscus Agua fresca stored outside the mobile food establishment on a table to be scooped into cups for customers. An employee put the container back into the mobile food establishment for service from through the service window as required. Ensure the mobile food establishment operates as classified at all times. Corrective Action: Corrected at time of inspection. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: No commissary visits logs available for review. Per PIC went to commissary on Monday. Ensure logs are kept and available for review upon request. Corrective Action: Correct prior to next routine inspection.