Mar 11, 2024
Routine - Food
Call Back - Admin. complaint recommended
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F - Cooling) at 1 door reach in cooler. As per cook from previous day. - From follow-up inspection 2024-03-11: Observed cooked beef (56F - Cooling) ;brown rice (67F - Cooling) at reach in cooler. As per manager product was prepared from previous day. Admin Complaint
12A-16-4
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook began preparing tacos without washing hands. - From follow-up inspection 2024-03-11: Observed manager placed liner in garbage can outside of MFDV and then entered mobile unit and began removing food containers from reach in cooler. Admin Complaint
29-04-4
High Priority - - From initial inspection : High Priority - Nonfood-grade hose conveying potable water. Observed non food hose connected to water supply. - From follow-up inspection 2024-03-11: Nonfood-grade hose conveying potable water. Observed non food hose connected to water supply. Time Extended
01B-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F - Cooling) at 1 door reach in cooler. As per cook from previous day. - From follow-up inspection 2024-03-11: Observed cooked beef (56F - Cooling) ;brown rice (67F - Cooling) at reach in cooler. As per manager product was prepared from previous day. Admin Complaint
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Observed cheese (51F - Cold Holding); brown rice (53F - Cold Holding); cooked beef (56F - Cold Holding); cooked chicken (58F - Cold Holding ); raw beef patty (57F - Cold Holding ); cheese (52F - Cold Holding ); raw beef (52F - Cold Holding ) at preparation reach in cooler. As per cook for approximately 30 minutes. Observed raw beef (47F - Cold Holding); sour cream (46F - Cold Holding) at 1 door reach in freezer. As per cook for approximately 15 minutes. - From follow-up inspection 2024-03-11: Observed pico de gallo (50F - Cold Holding); cheese (51F - Cold Holding); cooked chicken (58F - Cold Holding ); raw beef patty (57F - Cold Holding ); (cheese 58F - Cold Holding ); cheddar (62F - Cold Holding ) at preparation reach in cooler. As per cook for approximately 30 minutes. Observed raw beef (47F - Cold Holding). As per cook for approximately 2 hours prior. Admin Complaint
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork cooling inside cooking pot covered. - From follow-up inspection 2024-03-11: Observed cooked beef (56F - Cooling) ;brown rice (67F - Cooling) at reach in cooler. As per manager product was prepared from previous day. Time Extended
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by plastic container. - From follow-up inspection 2024-03-11: Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by plastic container. Time Extended
24-05-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on top of 3 compartment sink. - From follow-up inspection 2024-03-11: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on top of 3 compartment sink. Time Extended
14-74-7
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 48F at 2 door reach in cooler. - From follow-up inspection 2024-03-11: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 49F at 2 door reach in cooler. Time Extended
13-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food with no hair net. - From follow-up inspection 2024-03-11: Employee with no hair restraint while engaging in food preparation. Observed cook preparing food with no hair net. Time Extended
50-04-4
Basic - - From initial inspection : 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. - From follow-up inspection 2024-03-11: 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. Time Extended
35B-14-4
Basic - - From initial inspection : Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. - From follow-up inspection 2024-03-11: Mobile food dispensing vehicle service opening not kept closed except during food service. Time Extended
16-04-4
Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed drain boards utilizing as storage shelf. - From follow-up inspection 2024-03-11: No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed drain boards utilizing as storage shelf. Time Extended
21-12-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table. - From follow-up inspection 2024-03-11: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table. Time Extended
Mar 8, 2024
Routine - Food
Warning Issued
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F - Cooling) at 1 door reach in cooler. As per cook from previous day.
12A-16-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook began preparing tacos without washing hands.
14-86-1
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade lining under the cilantro container.
29-04-4
High Priority - Nonfood-grade hose conveying potable water. Observed non food hose connected to water supply.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F - Cooling) at 1 door reach in cooler. As per cook from previous day.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Observed cheese (51F - Cold Holding); brown rice (53F - Cold Holding); cooked beef (56F - Cold Holding); cooked chicken (58F - Cold Holding ); raw beef patty (57F - Cold Holding ); cheese (52F - Cold Holding ); raw beef (52F - Cold Holding ) at preparation reach in cooler. As per cook for approximately 30 minutes. Observed raw beef (47F - Cold Holding); sour cream (46F - Cold Holding) at 1 door reach in freezer. As per cook for approximately 15 minutes.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed cooked beef (119F - Hot Holding) at cook line. As per cook for approximately 1 hour, cook turn the heat on. Corrective Action Taken
03D-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork cooling inside cooking pot covered.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by plastic container.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed containers and cleaning solution stored inside hand washing sink.
53A-01-7
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed owner Exell with no proof of manager certificate.
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
05-08-4
Intermediate - No probe thermometer provided to measure temperature of food products.
11-26-1
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. Observed employee Helen hired more than 60 days with no reporting health agreement. Printed and provided health reporting agreement.
53A-14-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed cook unaware of maximum cold holding temperatures. Coach employee on temperature. Corrected On-Site
27-16-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink. Employee repaired water during inspection. Corrected On-Site
24-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on top of 3 compartment sink.
14-74-7
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 48F at 2 door reach in cooler.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food with no hair net.
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers in 3 compartment sink.
50-04-4
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.
35B-14-4
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service.
16-04-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed drain boards utilizing as storage shelf.
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table.