Hot Dogs Lm

Inspector's notes

Observed cold-holding section of hot dog cart with no covering to regulate temperature or protect from potential overhead contamination sources. Food must be protected from contamination by storing food in packages, covered containers, or wrapping. PIC to purchase covering for cold-holding service area of cart for future operations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked vegetables in a metal pan being hot held at 120°F next to griddle area on cart at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, cooked vegetables had been prepared about an hour before inspection. PIC placed metal pan on griddle and ignited heating element on griddle to rapidly heat vegetables to required temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cold-held TCS items out of temperature, including carne asada (beef) at 62°F, diced tomatoes at 54°F (inside cooler) and 71°F (on cart), and shredded cheese at 57°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, items had been prepped and placed in cooler at approximately 1pm that day, exceeding the time allowed for save service. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probing thermometers to monitor cold- or hot-holding foods at time of inspection. Food thermometers should be accessible for use by employees when handling, storing, or otherwise operating with TCS foods intended for customer consumption. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC must provide a probe thermometer for establishment prior to re-inspection on 9/26/26. Corrective Action: Correct prior to re-inspection by 9/26/26.

Inspector's notes

Observed cooked vegetables (chilis) being stored in outside ambient air temperature and wrapped in grocery bag. Due to the risk of exposure to chemicals specific to grocery bag manufacturing, only food grade bags are allowed for food storage. PIC removed cooked vegetables and voluntarily destroyed them. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pipe underneath handwashing sink with noticeable leak while using hand sink during time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed diced and prepped foods stored in cooler adjacent to cart. Per PIC, prepped foods were prepared at the commissary. Permit holder does not appear to have a Food Production permit and is required to obtain said permit -OR- buy prepackaged/RTE TCS items for service. PIC is to discontinue use of commissary and buy appropriate items for service until Food Production permit is obtained. Corrective Action: Correct prior to re-inspection on 9/26/26. MCEHC Chap. 8, Sec. 3, Reg. 8f - MF Type II-The main food equipment and hand wash sink required for the operation of Mobile Food Type II food establishments shall be affixed together so as to be a single contiguous mobile unit. Addl Notes: Observed extra equipment (fryer) being used for french fries that was not attached to Type II cart. All equipment is required to be attached to the permitted unit, otherwise the operator is working outside the scope of their permit. PIC is instructed to communicate with the Department for requirements if planning to attach extra equipment, otherwise discontinue use. Corrective Action: correct prior to re-inspection by 9/26/26. 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 raw shrimp stored in a cooler adjacent to the type II cart intended for service. Cooking from raw is prohibited onsite for Type II units and a food production permit is required to cook at commissary facility. PIC to stop serving raw foods and cook only with precooked, prepackaged ingredients. Corrective Action: Correct prior to re-inspection by 9/26/26.