El Multi Tacos y Tortas #3

Inspector's notes

At the time of inspection, no paper towels were present for use at the hand wash sink. The person in charge (PIC) provided. Ensure paper towels are present at the hand wash sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, containers of queso fresco cheese, mozzarella cheese, raw pork, raw chorizo, and cut lettuce at 50-57*F were cold holding in the refrigerated prep table by the door. Per PIC, the cheese and cut lettuce were placed in the refrigerator less than 2 hours earlier. The PIC placed the items in the functioning refrigerator to return to proper cold holding temperature. Per PIC, the pork and chorizo were place in the refrigerator at 5 pm, greater than 2 hours earlier. The PIC voluntarily discarded the items. Ensure all time/temperature controlled for safety foods are held cold at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the refrigerator by the door was holding at 46-50*F with numerous containers of TCS foods not at proper cold temperature. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No commissary visits logs present for review to show the mobile food establishment is going to the commissary as required. Corrective Action: Correct prior to next routine 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: At the time of inspection, cooked beef at 87*F was being cooled for later, use and cooked nopales and cooked mushrooms at 50-54*F were cooked and cooling. The cooked beef was properly reheated and placed into hot holding and the mushrooms and nopales Items voluntarily discarded. Ensure no cooling or other excessive steps take place in the mobile food establishment. Corrective Action: Corrected at time of inspection.