Tacolicioso

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. 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: At time of inspection, observed the following items in the standing fridge actively cooling: carne asada, al pastor and chicken. Per person in charge the items were cooked and placed in the fridge about an hour prior to the inspection. Discussed with person in charge that cooling shall not take place in the mobile unit and must be done at a commissary kitchen. The food items were embargoed during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Unable to review commissary logs. The person in charge (PIC) stated all prep is done in the mobile food truck. Discussed MCESD requirements with PIC: Mobile food establishments should visit commissary on days of operation. All food storage and advanced food preparation must occur at the approved commissary kitchen. Commissary logs should be maintained for a period of 30 days and should be available for review by the Department. 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: -- In reach-in refrigerator, observed stacked containers of carne asada, chicken, and al pastor with temperatures between 47°F-105°F using probing thermometer. Per PIC, the items were cooked on the grill and placed in reach-in refrigerator to cool approximately 1 hour prior to the inspection. Reviewed MCESD requirements for type III MF permits: 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 person in charge unstacked the containers and partially uncovered them to allow for cooling at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chopped cactus holding in fridge at 55 degrees Fahrenheit. Per operator, the cactus had been cooked on the unit upon arrival roughly 2 hours prior. 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. Food was within cooling parameters, and was not discarded at time of inspection. PIC was instructed to cease cooling on unit in future inspections. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of grease/carbon build-up on the hood vents. Please ensure that hood vents are cleaned on a regular basis to minimize the accumulation of buildup. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.