Mestila Mobil Catering

Inspector's notes

***Second Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use handwashing sink, no single use hand drying towels available. Hand drying towels were provided at time of inspection. Maintain handwashing sink stocked with single use hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In top and bottom of small prep table cooler, TCS foods (raw meat, pico salsa) with internal temperatures of 50*F-55*F. Per employees, TCS foods were prepared within normal time parameters. Employee provided ice bags to food containers to rapidly cool foods back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** Establishment did not have proof of site visit to commissary for food preparation, wastewater disposal, or clean water fill up before event. Maintain copy of commissary log, showing daily visits for food prep, either paper copy or picture on cell phone. Corrective Action: Correct prior to next routine inspection

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment did not have proof of site visit to commissary for food preparation, wastewater disposal, or clean water fill up before event. Maintain copy of commissary log, showing daily visits for food prep, either paper copy or picture on cell phone. Corrective Action: Correct prior to next routine inspection MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: At time of inspection, mobile unit was using outdoor grill for cooking meats. Discontinue use of outdoor grill. All food preparation and cooking is to be conducted inside of approved Type III food truck. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employees washing hands in 3 compartment sink, due to handwashing sink blocked by table and supplies. Table was moved and employees washed hands at approved handwashing sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sitting on counter, cooked potatoes/ 70*F, cooked jalapenos/ 60*F and cooked chorizo/78*F out of internal temperatures. Per employee, potatoes, jalapenos, and chorizo were prepared <2 hours. Instructed employee to reheat potatoes, jalapenos and chorizo to 165*F and maintain hot. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have probe thermometer for monitoring internal temperatures of TCS (time/ temperature control for food safety) foods. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Provide a probe thermometer for establishment within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At start of inspection, main door, emergency door, and order window were open without proper screens. Emergency door and main door were closed and provided screen was used at order window. Maintain outer openings protected at all times. (D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses chlorine for sanitizer. At time of inspection, no chlorine test strips available for use. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment did not have proof of site visit to commissary for food preparation, wastewater disposal, or clean water fill up before event. Maintain copy of commissary log, showing daily visits for food prep, either paper copy or picture on cell phone. Corrective Action: Correct prior to next routine inspection MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: At time of inspection, mobile unit was using outdoor grill for cooking meats. Discontinue use of outdoor grill. All food preparation and cooking is to be conducted inside of approved Type III food truck. Corrective Action: Corrected at time of inspection.