Gorditas El General

Inspector's notes

Observed employee putting on a clean pair of gloves to prepare ready to eat food at the prep station, without washing hands after working on the cash register. Staff was stopped and educated on when hand washing is required. Hands must be washed at any time contamination occurs and when changing tasks. Staff corrected by washing hands and put on a clean pair of gloves before touching ready to eat food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager at time of the inspection. Discussed with the person in charge that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please have a manager on the unit prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no commissary visit log at time of the inspection. Discussed with the person in charge 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. 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: Observed mobile unit is not reporting daily to commissary when operating for their daily needs. Discussed with the operator that 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. 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: Observed cooked sauces cooling in the refrigerator at time of the inspection. Discussed with the operator that they are going above and beyond of the sope of their permit, and that need to simplify 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. Sauces were reheated at 165 for hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager at time of the inspection. Discussed with the person in charge that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please have a manager on the unit prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sunny side egg on the menu, and no consumption advisory is listed on the menu. Discussed with the person in charge that offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Please provide prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed one of the three refrigerators with ambient air temperatures between 49-51 degrees and TCS food temperature were also observed between 47-59 degrees. Discussed with the operator that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Re-inspection is schedule within a week due to the operator not been available within 24 hours. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no commissary visit log at time of the inspection. Discussed with the person in charge 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. 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: Observed mobile unit is not reporting daily to commissary when operating for their daily needs. Discussed with the operator that 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. 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: Observed cooked sauces cooling in the refrigerator at time of the inspection. Discussed with the operator that they are going above and beyond of the sope of their permit, and that need to simplify 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. Sauces were reheated at 165 for hot holding. Corrective Action: Corrected at time of inspection.