Aloha2go

Inspector's notes

-- Observed establishment operating beyond/outside of their food truck with prepackaged TCS items such as spam musubi and bao in hot food display warming unit under tent setup. Reviewed MF type III permit limitations with the PIC: All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Multiple bags of raw ground beef stored above macaroni salad in reach-in cooler. 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 cooked grilled chicken portions hot holding in a hot well according to the person in charge. The internal temperature of the grilled chicken as measured using a probe thermometer ranged from between 105°F - 111°F. According to the PIC, the chicken had recently been cooked and placed in the hot holding unit within the last hour. The PIC placed the chicken back on the griddle to be reheated to 165°F and then hot held at 135°F. It was observed that the hot well did not have water in it at time of inspection. The PIC added water to the unit. Discussed with person in charge to preheat unit and verify unit has sufficient water for operation prior to placing food into the unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoop for rice sitting in a container of ambient temperature water. Discussed with person in charge holding the utensil in a metal container of water that is at least 135°F on the flat top griddle if the intent is to keep the utensil stored in water, otherwise it should be kept in a clean, dry location. PIC removed the utensil from the container with water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.