CAMILA'S MEXICAN FOOD

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef Beef (88F - Hot Holding); Pork (86F - Hot Holding)operator reheated the items past 165f and hot held at above 135F Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm operator will add more bleach

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in white reach-in-cooler

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic - Stored food not covered. Reach-in-freezer uncovered Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards

Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored in hand sink Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

Basic - Stored food not covered. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink, corrected,, operator replaced paper towels during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chopped chicken held over 24 hrs not date marked.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.