Puro Culichi

Inspector's notes

Observed two plastic containers of ham mixed with dairy cream cold holding in the reach in cooler and temping at 50 F. Per PIC, the food items were prepped 3 hours ago. PIC placed food items on an ice bath and temped at 41 F. Advised PIC that except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two plastic containers with Time/Temperature Control for Safety (TCS) foods such as diced tomatoes and shredded lettuce stored in the reach in cooler since 8am and temping at 60 F. PIC voluntarily discarded the TCS food items. Advised PIC that except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary logs. Advised PIC that 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. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: During time of inspection, observed two beverage containers stored outside of the unit. Employee stored the two beverage containers inside the unit. Advised PIC that all cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon speaking to the PIC (Person in Charge), they were unable to identify the required temperatures for both hot holding and cold holding. Operator was informed that being knowledgeable on food safety is a requirement for operating a food establishment, and educating themselves on safety is imperative for overall safety for both the operators and customers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM (Certified Food Protection Manager) onsite at the time of inspection. The operator was informed that a CFPM is required to be onsite at all times during operation to ensure there is active managerial control to ensure food safety. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no chlorine test strips onsite at the time of inspection. Operator was informed that test strips are required to test the chemical concentration of the chlorine solution to ensure that the dishes are properly sanitized. Operator was given strips at the time of inspection. Corrective Action: Corrected at the time of inspection.