El Zurdito

Inspector's notes

At time of inspection, observed a crock pot stored inside the hand sink. PIC relocated the crock pot. Advised PIC that the hand sink must be accessible at all times and only used for hand washing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

During time of inspection, observed no commissary visit logs. Advised PIC to store signed and dated commissary visit logs inside the unit. 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.

Inspector's notes

No CFPM present at time of inspection. Corrective Action: Correct prior to re-inspection. 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

Observed raw beef being stored in open containers and bags directly above RTE items such as cooked beef, tortillas, and cut veggies. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

No disinfectant was present on unit at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC was able to have someone retrieve plain bleach from nearby store at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef (114), beans (119), pork (126), and rice (83) on stovetop while it was off reporting below 135. PIC said items had been cooked roughly 1-2 hours prior and then left on stove. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef (63°F, 55°F, 51°F) and cooked beef (55°F, 53°F) in reach in refrigerator reporting above 41°F. PIC stated they had been placed there after the items were purchased, roughly 5-6 hours prior. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.