Carmelas Cocina

Inspector's notes

No commissary visit logs available on unit documenting frequency of commissary visits. A log was not provided at time of re-inspection. Operator must provide a log with a signature from the commissary staff at once. Per MCEHC, a log of the commissary visits going back 30 days must be presented to the inspector upon request at time of inspection. Corrective Action: Correct at once.

Inspector's notes

No commissary visit logs available on unit documenting frequency of commissary visits. Operator was not aware of previous contacts. A log was provided at time of re-inspection. Operator must provide a log with a signature from the commissary staff by 9/4/26. PER MCEHC, a log of the commissary visits going back 30 days must be presented to the inspector upon request at time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

CFPM not present at time of inspection. 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

No commissary visit logs available on unit documenting frequency of commissary visits. PER MCEHC, a log of the commissary visits going back 30 days must be presented to the inspector upon request at time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

CFPM not present at time of inspection. 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

Name not listed on cook side on unit. Per MCEHC, business name is required on both the sides and rear of mobile unit in contrasting letters at least 3 inches in height. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 5e - 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. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: No commissary visit logs available on unit documenting frequency of commissary visits. PER MCEHC, a log of the commissary visits going back 30 days must be presented to the inspector upon request at time of inspection. Corrective Action: Correct prior to re-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: PIC confirmed that some meat prepared on unit was put in refrigerator to cool while some went to hot holding table. Observed cooked beef in refrigerator at 53 degrees Fahrenheit, withing the proper cooling guidelines. Beef was reheated to 165 at time of inspection. Explained to PIC cooling is not permitted on mobile units. Corrective Action: Corrected at time of inspection.