Taqueria Guamocsin

Inspector's notes

Observed several Time/Temperature Control for Safety (TCS) foods hot holding on the countertop at room temperature including cooked pork sausage, carne asada, and peppers and onions and temping between 108-118 F. Per PIC, the TCS items were cooked today at 12pm. PIC voluntarily discarded the food items. Advised PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary visit log. Per PIC, the visit logs are stored at home. Advised PIC to obtain and store the signed and dated commissary visit logs inside the unit. 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.

Inspector's notes

Observed raw shrimp stored above ready-to-eat (RTE) foods (shredded cheese) in the reach in cooler. PIC moved the raw shrimp below the shredded cheese. Advised PIC that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection. 2nd repeat violation.

Inspector's notes

During time of inspection, observed the unit connected to a fixed establishment's fresh water and public sewer. PIC disconnected the fresh water and gray water hose. Advised PIC Mobile food establishments shall not connect to water or wastewater systems except during servicing operations at a commissary or as approved by the Department. Corrective Action: Corrected at time of 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: During time of inspection, observed no commissary logs. Advised PIC to obtain and store signed commissary logs inside the unit. Mobile food establishments 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. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: During time of inspection, PIC stated that unit is not able to move due to the engine being broken, which is the reason why the operator has not been reporting to the commissary daily. PIC also stated that he will not operate until the unit is back working. PIC voluntarily closed the unit. Corrective Action: Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM (Certified Food Protection Manager) onsite at the time of inspection. Operator was informed that documentation of a CFPM is required to be onsite at all times during operations to ensure active managerial control is being maintained. Corrective Action: Correct prior to the next routine inspection.

Inspector's notes

Observed a bag of raw marinated carne asada on the top rack of the fridge, above RTE (Ready-to-eat) food items like prepped salsas, fruits, and vegetables. Operator was informed that raw food items must be stored below RTE items to prevent potential cross-contamination, and the operator moved raw meat to the bottom of the fridge at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed a a container of cooked and cut carne asada, and a container of cooked peppers left out of temperature control at 117*F at the time of inspection. The operator stated he just prepped them, and left them out of the temperature control after finishing. Operator was informed that all TCS items that require hot-holding, such as cooked asada and peppers, must be returned to temperature control after prepping, and held at 135*F at all times to prevent bacterial growth. Operator reheated food items to 165*F and was held above 135*F at the time of inspection. Corrective Action: Corrected at the time of ispection.

Inspector's notes

Observed several bags of cheese and meat within the fridge unit that was at 55*F, as well as an opened container of mayo left outside the fridge. Operator stated that they recently have had issues with their fridge, and the food was placed inside that afternoon at 12:00pm. Operator was informed that all cold-held TCS (Time/Temperature Controlled for Safety) food items must be held at 41*F or below to ensure protection from bacterial growth within the food. Additional bags of ice were placed inside the fridge to drop temperatures and the mayo was voluntarily discarded at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed visibly dirty surfaces within the all fridge units within the mobile unit. The operator was informed that all food-contact and non-food-contact surfaces must be clean to sight and touch, and the cleaning frequency must be increased must be increased to ensure cleanliness standards within the fridge units. Operator cleaning interior of fridge at the time of inspection. Corrective Action: Corrected at the time of inspection.