Tacos El Terre

Inspector's notes

Observed handwash sink in food truck was full of bags of food and supplies at time of inspection. Handwash sink must be kept clear of any blockages to promote regular handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bag of raw shrimp above tin of cooked and ready to eat beef inside of reach-in fridge at time of inspection. 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

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.

Inspector's notes

Observed the cook touching surfaces such as the front counter and other non-food-contact surfaces with gloves, then touching ready-to-eat (RTE) food. The person in charge (PIC) was informed that gloves must be discarded after touching other surfaces, then you must wash your hands before putting new gloves on. Corrected at the time of inspection.

Inspector's notes

Observed a bottle of lavender-scented bleach at the three compartment sink. The person in charge was informed that scented bleaches are not allowed to be used for dishware/food-contact-surface sanitization. PIC removed the scented bleach and presented an unscented bleach to be used at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed a bucket of onions and peppers being stored directly on the ground next to the flat top and cold holding unit. The PIC was informed that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved the vegetables off the ground at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Upon washing hands at hand sink, water was observed very cold to touch. PIC discovered water heater was not working and needed a replacement part. Replacement part was retrieved at time of inspection and water was heater was repaired. Upon reobservation water temperature reached over 100 degrees Fahrenheit. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed al pastor on roasting machine holding at 127 degrees Fahrenheit. Operator confirmed it had been holding on the spit since approximately 7-8am. PIC explained they had turned the gyro machine cook level down earlier that day to keep the truck from getting too hot. Discussed with PIC time and temperature control options for the al pastor, and PIC agreed to voluntarily discard the food and start again maintaining the machine at a higher temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large carton of eggs sitting at room temperature shelf by 3 compartment sink. Operator confirmed they had been sitting on top shelf since roughly 7:30am. Explained to PIC the importance of refrigerating eggs that are not fully pasteurized, and discussed whether to use pasteurized eggs and the differences between egg processing in the US and in other countries. PIC voluntarily discarded the eggs at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.