Los Armandos Express

Inspector's notes

Observed a handwashing sink that was blocked by a metal table. Also observed some dark residue in the hand soap dispenser such that the hand soap appeared black and tar-like. Discussed with person in charge to remove the table from the handwashing sink area and to replace the soap with new soap. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of pinto beans that was hot holding in a hot holding well according to the person in charge. The internal temperature of the pinto beans as measured using a probe thermometer ranged from 107°F - 119°F. According to the person in charge, the beans had been in the hot well for more than 4 hours and were embargoed at time of inspection (see embargo form). Discussed with person in charge to reheat TCS foods such as pinto beans or carne asada to 165°F on the skillet or stove and then to hot hold TCS foods at 135°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pans of cooked carne asada, cooked pork and raw carne asada beef with internal temperatures as measured using a probe thermometer ranging from 47°- 51°F. According to the person in charge, the food had been in the fridge for less than 2 hours and was returned to their commissary kitchen to cool back down to 41°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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a lidded pan of cooked pork sausage inside the refrigerator with an internal temperature as measures using a probe thermometer of 84°F. According to the person in charge, the sausage had been cooked less than an hour prior to the temperature assessment. The cooked sausage was transferred to a wide, flat shallow pan and placed into their commissary kitchen walk-in cooler to finish cooling. Discussed with person in charge that cooling foods cannot be done in the mobile food establishment. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary log available upon request. Please ensure that the mobile food establishment has the commissary log available at all times and maintained for a minimum of 30 days. Discussed with person in charge to ensure that they have the log and that it is available upon request by an inspector. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator is awaiting logo prints from printing shop. Per MCEHC, the name of the establishment shall be plainly indicated on sides and rear of the exterior of the vehicle in letters of contrasting colors at least three inches high with a minimum of 3/8 inch wide. Operator must send in final images of the unit exterior with the business name clearly visible on sides and rear of mobile unit by re-inspection. Corrective Action: Correct prior to re-inspection.