Los Dogos de la H

Inspector's notes

Splash guard missing between 3-compartment dish sink and handwash sink at time of inspection. Per the MCEHC, a splash guard is required for the protection of dishes and handwash stations from contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No drying provision present at hand sink at start of inspection. 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. PIC provided hand drying provision (napkins) for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Refrigerator near rear entry observed reporting at 54 degrees Fahrenheit at time of inspection. TCS items were removed from unit at time of inspection. Must repair or replace cold holding equipment such that it maintains TCS foods at 41°F or below by re-inspection on 8/18/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Splash guard missing between 3-compartment dish sink and handwash sink at time of inspection. Per the MCEHC, a splash guard is required for the protection of dishes and handwash stations from contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed PIC use phone and return to sautéing onions with same gloves, without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No drying provision present at hand sink at start of inspection. 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. PIC provided hand drying provision (napkins) for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC did not have sufficient facilities for the sanitization of food contact surfaces at time of inspection. No bleach was available on unit for sanitization at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC was able to retrieve additional bleach from nearby store at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Refrigerator near rear entry observed reporting at 52 degrees Fahrenheit at time of inspection. Items in refrigerator were still frozen, and were moved to alternate refrigerator at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below by re-inspection on 8/7/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

PIC did not have probe thermometers on unit at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection on 8/7/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Splash guard missing between 3-compartment dish sink and handwash sink at time of inspection. Per the MCEHC, a splash guard is required for the protection of dishes and handwash stations from contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC did not have test strips for bleach sanitizing solution at time of inspection. PIC was given a small roll of strips by inspector. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC did not have record of commissary visits on unit at time of inspection. Per MCEHC, Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department going back at least 30 days prior. Provide commissary logs by re-inspection 8/7/26. Corrective Action: Correct prior to re-inspection.