La Alejandra Hot Dogs

Inspector's notes

Observed no CFPM certificate for staff members present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC must ensure that at least one staff member with CFPM certificate is on site and present while inspections are conducted. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed aguas frescas with fresh fruit (dragonfruit) at 45°F, carne asada (cooked) at 63°F, and carnitas (cooked) at 45°F. Per PIC, items had been on location since about "9:30 or 9:45". Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Ice was added to aguas frescas to obtain 39°F and meats were voluntarily discarded due to excessive steps. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Commissary Visits Log available upon request. 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. PIC must fill out and maintain Commissary Visits Log have available for future inspections. 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 meats above 41*F cold-holding requirement being stored in coolers with ice next to permitted unit. Per PIC, meats had been cooked this morning on their permitted type III truck and transported to this unit's site for service. 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. PIC is to discontinue using type III food truck to cook meats for this unit's service and instead either purchase precooked & prepackaged meats -OR- cook items at the commissary and obtain a food production permit. Corrective Action: Correct at once.