La Patrona Tacos

Inspector's notes

Observed package of raw al pastor beef stored above shredded cheese, cooked rice, and uncut vegetable in reach in refrigerator. 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 raw bacon in refrigerated prep table reporting at 49°F and 50°F. PIC confirmed bacon had been placed there the night before after being purchased. 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. Repeat Violation: 2nd

Inspector's notes

Observed quaternary ammonia sanitizer solution test strip reporting over 400ppm for surface spray solution. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed operator assembling and serving raspados (shaving ice and pouring syrups) and ceviche (scooping and dressing in containers) from tent style setup adjacent to unit entry. Operator affirmed they had ceased the grilling of carne asada outdoors since last visit. No additional handwashing station was placed outdoors for additional prep area. Operator said they were in the process of building a cart for a type 2 permit for this area, but it was still not complete. Corrective Action: Correct prior to re-inspection. 2nd Repeat Violation

Inspector's notes

CPFM not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Operator said they would work on obtaining a certification going forward. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked carne asada in container in refrigerator holding at 51°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. Carne asada had been in refrigerator for roughly 2 hours, and was placed under ice by operator to rapidly return to 41° or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Directly adjacent to booth, observed tent booth that operator was using as a station for the service and preparation of beverages and grilling of meat. Observed multiple coolers of aguas frescas, a grill, tables with visible equipment for the juicing of limes and mixing of cocktails with flavorings like chamoy and tajin. No temporary handwash station was observed at the outside station. When asked about the grill, operator said she would grill her beef outside and then bring it into the truck, chop it and prepare it for service. Operator was told to immediately cease the preparation of food items outside the unit or obtain an additional permit for the tent setup going forward. Operator agree to obtain permit for exterior setup going forward. Corrective Action: Correct at once.

Inspector's notes

At the time of inspection, the mobile establishment did not have a Certified Food Protection Manager on site. Per owner, they have their food handler's card but have not attempted to get their Food Manager Certification. 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 inspection, the mobile establishment did not have a Certified Food Protection Manager on site. Per owner, they have their food handler's card but have not attempted to get their Food Manager Certification. 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 multiple Time/Temperature Control for Safety (TCS) food items including cooked salsas and cooked carne asada in a reach-in refrigerator stacked on top of one another with lids on their containers while still actively in the cooling process. Internal temperatures of the TCS food items ranged between 50°F-60°F. Per owner, the foods were cooked and placed in the reach-in refrigerator 90 minutes prior to the time of observation. TCS foods must be cooled in uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the owner did not have a probing thermometer on site. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Tuesday March 11th.

Inspector's notes

At the time of inspection, the owner was not able to provide a commissary agreement and log in sheet to the inspector. The mobile establishment shall provide the up-to-date commissary agreement and log in sheet to a department representative upon request to verify the relationship with a permitted commissary kitchen. Corrective Action: Correct prior to next routine inspection. Upon further discussion with the owner, inspector learned that the operator is washing dishes associated with the business at their home. The operator shall wash all dishes associated with the mobile food establishment either on the mobile unit or at the permitted commissary kitchen.