Tacos Chava Estilo Sinaloa

Inspector's notes

At time of inspection, observed no Certified Food Protection Manager (CFPM) present. Per PIC, CFPM is at their restaurant location. Advised PIC that 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

During time of inspection, observed no commissary visit logs. Advised PIC 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. 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, observed cooked salsa stored in reach in coolers and ice being scooped outside of the mobile food establishment. Employees relocated the cooked salsa and ice inside the mobile food truck. Advised PIC that MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Corrective Action: Corrected at time of 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: At time of inspection, observed cooked cabeza cooling in a ziploc bag and temping 107 F in the reach in cooler. Per PIC, the cooked cabeza was placed in the reach in cooler 1 hour ago. Employee stored the cabeza back on the grill and reheated to 165 F, where it will continue to be hot held. Advised PIC that 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. Corrective Action: Corrected at time of inspection.