Mr. Porky

Inspector's notes

No sanitizer on unit at start of inspection. Wiping cloths used to clean surfaces were being held in water only. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Employee was able to to purchase bleach from nearby store at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roasted vegetable salsas (66°F, 72°F, 56°F), cut cabbage (71°F), and cooked pork carnitas (61°F, 75°F, 60°F) all reporting in unit refrigerator above 41°F. Operator confirmed all items had been cooked on unit that morning around 2-3am, and had then been moved into the refrigerator. 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. All TCS foods improperly cold held were embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small leak from wastewater drain pipe under 3-compartment sink, causing dirty water to pool on top of potable water tank containing fresh water, creating risk of contamination of clean water. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed roasted vegetable salsas and carnitas in refrigerator holding above 41°F. PIC confirmed items had been prepared on unit that morning around 2-3am, roughly 7 hours prior, then were placed in the refrigerator after some time out on the counter to cool. Cooling is not permitted on mobile units. Per MCEHC, 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. Cooling items were embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unit had no running water at time of inspection. Operator claimed that they had run out earlier but were planning to close at time of inspection anyway. Operator had been serving without water for an unknown period of time. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Unit had no water available for handwashing at time of inspection. Operator claimed that they had run out earlier but were planning to close at time of inspection anyway. Operator had been serving without water for an unknown period of time. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.