Los Pinos Meson Campestre LLC

Inspector's notes

Employee did not wash hands for minimum 20 seconds at time of inspection. Discussed when to wash hands and proper procedure for adequate hand washing at time of inspection. Employee proceeded to adequately wash hands at time of inspection. Hand sink was blocked with frying equipment at initial time of inspection. Discussed to keep hand wash free and clear from obstructions and fully stocked with warm water 100*F, soap and paper towels. Operator proceeded to remove frying equipment at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of 48*F for queso fresco and tomatoes at 48*F found in single door prep refrigeration unit. Discussed with operator TCS food items shall be cold held at 41*F or below. Per operator, items had been placed in unit earlier in day not past the 4hours. Discussed with operator to move TCS food items to single tall door refrigeration unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Facility menu did not have consumer advisory for undercooked eggs at time of inspection. Discussed with operator to ensure to add consumer advisory to each menu. Provided guidance document for Consumer advisory at time of inspection. A re-inspection will be conducted on 04/01/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Ambient temperature for single door prep refrigeration unit between 48*F to 51*F. Discussed with operator to discontinue storage of TCS food items until temperature at 41*F or below is verified at time of Re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Facility was unable to present a probe thermometer at time of inspection. Probe thermometer shall be used to verify adequate cooking temperatures, reheating temperature and hot holding. Discussed with operator to ensure a probe thermometer is available by time of re-inspection 04/01/26.

Inspector's notes

Discussed excessive grease on filters under exhaust hood and in surrounding areas including exterior areas. Ensure to detail clean and sanitize all grease and keep exhaust hood turned on for removal of grease. Discussed adequate garbage enclosure with lids at exterior and surrounding areas to reduce fly activity. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two additional larger wastewater holding tank tank systems that are used for the process of wastewater removal from mobile unit. Observed an extension of PVC pipes attached to wastewater valve for this additional system. Facility shall have discontinue this system and return the drain valve to its original setup unless approval is obtained by this department. A re-inspection will be conducted on 04/01/26 to verify compliance. Corrective Action: Correct prior to re-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 additional three compartment sink installed in adjacent container unit used for additional dry storage of utensils and linens. Discussed with operator to discontinue using additional three compartment sink until approval has been granted by this department. Approval if required for additional three compartment sink. Sink was not in use at time of inspection. Corrective Action: Correct prior to next routine 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: Internal temperature 110*F for cooked beef mixed in salsa found in tall single door refrigeration unit. Discussed with operator discontinue cooling inside mobile unit all Time/temperature control for safety (TCS) foods shall be discarded by end of day. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several wet wiping cloths stored on prep tables. Discussed with PIC that wet wiping cloths required to be stored in sanitizer buckets.

Inspector's notes

Observed Mobile unit within less then 100 feet from a horse farm. Discussed with owner, that the unit shall be located 100 feet away from animal. Operatoe corrected by relocating the unit. Corrective Action: Corrected at time of 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 outdoor cooking of tortallia on a grill at time of inspection. Discussed with the person in charge that fod preparation shall be simplified to reduce excessive steps where food may become contaminated. The person in charge corrected by stoping outdoor cooking during the inspection. Corrective Action: Corrected at time of inspection.