Tacos San Baltazar

Inspector's notes

At the time of inspection, the person in charge was not a certified food protection manager. 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

At the time of inspection, raw beef and raw shell eggs were stored above containers of beverages. The person in charge placed the items into the other refrigerator on site on the bottom so cross contamination is prevented. Corrective Action: Corrected at time of inspection.

Inspector's notes

During the inspection, containers of cooked chicken, raw chorizo, raw shell eggs cooked rice, and butter were holding at 48-58*F in the upright refrigerator. Per PIC the items were place in the refrigerator the previous day. The PIC voluntarily discarded the items. Also, bags of shredded cheese at 68*F were in the upright refrigerator. Per PIC, the cheese was placed in the refrigerator approximately 1 to 2 hours earlier. The PIC placed the items in the freezer to return to proper cold holding temperature. Ensure all food is held cold at 41*F or below at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the upright refrigerator was holding at 51-56*F with numerous time/ temperatures controlled for safety (TCS) items not at proper cold holding temperature. The PIC rearranged the items for better airflow and the refrigerator returned to proper cold holding temperature. Ensure all refrigeration functions properly and TCS food is held cold at 41*F or bellow at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Numerous food items including cooked chicken, carnitas, raw shell eggs, cooked rice, raw chicken, raw beef were stored in the refrigerator for use from the day before. PIC informed that TCS food items cannot be carried over for use from the previous day. Items discarded. 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: No commissary visits logs available for review. Ensure commissary visits logs are fill out, maintained and available for review upon request. 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: When asked about visiting commissary, PIC stated they are in the process of finding a new commissary and have not been to the commissary since the previous Monday. A new commissary agreement must be provided. 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: Containers of cooked onions at 109*and 141*F were observed in the reach in refrigerator and freezer. Per person in charge the items were placed in the cold holding units to be cooled down for later use. Informed PIC that no cooling can take place in mobile food establishments. The PIC placed the items onto the stove to reheat as needed and hold hot for service. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the person in charge was not a certified food protection manager. 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

At the time of inspection, raw beef and raw shell eggs were stored above containers of beverages. The person in charge placed the items into the other refrigerator on site on the bottom so cross contamination is prevented. Corrective Action: Corrected at time of inspection.

Inspector's notes

During the inspection, containers of cooked chicken, raw chorizo, raw shell eggs cooked rice, and butter were holding at 48-58*F in the upright refrigerator. Per PIC the items were place in the refrigerator the previous day. The PIC voluntarily discarded the items. Also, bags of shredded cheese at 68*F were in the upright refrigerator. Per PIC, the cheese was placed in the refrigerator approximately 1 to 2 hours earlier. The PIC placed the items in the freezer to return to proper cold holding temperature. Ensure all food is held cold at 41*F or below at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the upright refrigerator was holding at 51-56*F with numerous time/ temperatures controlled for safety (TCS) items not at proper cold holding temperature. The PIC rearranged the items for better airflow and the refrigerator returned to proper cold holding temperature. Ensure all refrigeration functions properly and TCS food is held cold at 41*F or bellow at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Numerous food items including cooked chicken, carnitas, raw shell eggs, cooked rice, raw chicken, raw beef were stored in the refrigerator for use from the day before. PIC informed that TCS food items cannot be carried over for use from the previous day. Items discarded. 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: No commissary visits logs available for review. Ensure commissary visits logs are fill out, maintained and available for review upon request. 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: When asked about visiting commissary, PIC stated they are in the process of finding a new commissary and have not been to the commissary since the previous Monday. A new commissary agreement must be provided. 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: Containers of cooked onions at 109*and 141*F were observed in the reach in refrigerator and freezer. Per person in charge the items were placed in the cold holding units to be cooled down for later use. Informed PIC that no cooling can take place in mobile food establishments. The PIC placed the items onto the stove to reheat as needed and hold hot for service. Corrective Action: Corrected at time of inspection.