CALI BURGER

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags used to line containers in reaching cooler. Warning - From follow-up inspection 2025-02-20: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on reaching cooler adjacent to 3-compartment sink. Warning - From follow-up inspection 2025-02-20: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside chest freezer on cook line. Warning - From follow-up inspection 2025-02-20: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation Missing at service window . Warning - From follow-up inspection 2025-02-20: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk sugar with no label on shelf above 3-compartment sink. Warning - From follow-up inspection 2025-02-20: Time Extended - From follow-up inspection 2025-02-20: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer stores next to 3-compartment sink. - From follow-up inspection 2025-02-20: Time Extended - From follow-up inspection 2025-02-20: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cut raw pork, then replaced gloves to handled cooked pork without wash hands first. Discussed with operator, employee washed hands and replaced gloves at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A few pieces of chorizos 46 F stored in large reach-in cooler. Operator states it was cut and left on prep table for less than 30 minutes and just placed back in reach-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked beef burger patties stored on griddle top, top portion has a few patties temped 112F-132F. Discussed with operator about proper hot holding temperature is 135F or above, and patties needed to be reheated 165F or above within 2 hours.

Basic - Food stored on floor. Fry oil stored on floor. Frozen potato fries stored on floor, operator moved into reach-in freezer. Corrective Action Taken Repeat Violation

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Grease on the ground around tires.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee entered mfdv from outside, then put on gloves to cook food for customer without wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon and raw shell eggs stored over hot dog and multiple sauces in tall reach-in cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. A container of empanada stuffing and a rice cooker stored on handwash sink and blocked the access to handwash sink. Repeat Violation

Intermediate - No soap provided at handwash sink. Provided at time of inspection.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Electric pump unplugged at time of inspection, no hot and cold running water available. Employee reconnected electricity to handwash sink, hot water at least 85 F provided. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees.

Basic - Food stored on floor. Fry oil stored on floor.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed accumulation of grease buildup on exterior of the hood ventilation system and dripping onto the exterior wall of the mfdv, and on ground next to tires.

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over hot dog and multiple bottle of ready to eat sauces in large reach-in cooler. Employee moved raw bacon to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee gloves soiled with accumulation of grease working with potato fries on cook line.

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. Provided by email. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can and slow cooker, multiple cooking utensils and knives stored in handwash sink. Employee removed items from handwash sink. Corrected On-Site Repeat Violation

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. Provided, 1 employee read and signed at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under three compartment sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled raw chicken, then replaced gloves to handled potato fries without wash hands first.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork belly stored over peeled yuca in reach-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site 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 - 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.

Basic - Food storage container/container lid cracked or broken. Multiple cracked lids and containers holding food items in reach-in coolers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burger stored over various ready to eat sauces in tall reach-in cooler. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled chemical spray bottle then returned to cook without changing gloves.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by a large container of plantains. Operator moved to prep table. 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. Cooked pork not date marked in tall reach-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle. Employee labeled. Corrected On-Site

Basic - Food stored on floor. A case of raw French fries stored on floor. Employee moved to shelf. Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Chest freezer lid rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.

High Priority - Container of medicine improperly stored. Observed Tylenol stored with food on shelf over reach-in cooler. Operator moved to proper storage. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wiped handwash sink and three compartment sink, then changed gloves to prep food without washing hands. Discussed with operator about proper hand washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over hotdog in reach-in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing training dates and expiration dates. Operator determined dates and date marked certificates. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee has no hair restraint.

Basic - Food stored on floor. Potato fries and cooking oil stored on floor.

Basic - Food stored outside. Observed 2 cases of cooking oil stored outside on floor to hold door open. Operator moved oil into the food truck. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Observed cardboards and trash debris on ground next to big trash can outside the food truck.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potato fries 98 °F hot holding in hot holding unit on cook line. Discussed with operator about proper hot holding temperature 135 and above. Warning - From follow-up inspection 2021-10-07: Observed small amount of potato fries 102 °F hot holding in hot holding unit on cook line. Operator discarded voluntarily. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2021-10-07: Time Extended