FRANCISCA CHARCOAL CHICKEN & MEATS

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tamales (53F - Cold Holding) blood sausage (53F - Cold Holding) inside preparation reach in cooler. As per employee , for 1 hour. Employee closed top portion of reach in cooler. Corrective Action Taken - From follow-up inspection 2023-11-03: Observed blood sausages at 54F, tamales 52F, cachapas 43F all cold holding at reach in cooler. As per person in charge for more than 4 hours. Admin Complaint

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 whole chicken (120F - Hot Holding) inside hot box. As per employee, for 1 hour prior. Employee increased the temperature of the hot box. Corrective Action Taken - From follow-up inspection 2023-11-03: Observed whole cooked chicken at 124F, cooked leg quarter at 112F hot holding at hot box. As per person in charge, for 1 hour. Advised person in charge to reheat product to 165F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed containers of 3 leches not labeled. As per employee, products were received on previous days. - From follow-up inspection 2023-11-03: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed containers of 3 leches not labeled. As per employee, products were received on previous days. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-11-03: 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. Time Extended

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 2023-11-03: 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

Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed outside of mobile unit, single service trays and cups at storage shed. - From follow-up inspection 2023-11-03: Observed all single service items removed from storage shed. Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed outside of mobile unit, 1 storage shed with reach in chest freezer and reach in cooler containing yuca, tamales, cassava, raw beef patties and produce. - From follow-up inspection 2023-11-03: Observed reach in cooler, reach in freezer and dry storage removed from storage shed. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed salt in a plastic container not properly labeled at stove. - From follow-up inspection 2023-11-03: Working containers of food removed from original container not identified by common name. Observed salt in a plastic container not properly labeled at stove. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tamales (53F - Cold Holding) blood sausage (53F - Cold Holding) inside preparation reach in cooler. As per employee , for 1 hour. Employee closed top portion of 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. Observed whole chicken (120F - Hot Holding) inside hot box. As per employee, for 1 hour prior. Employee increased the temperature of the hot box. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed can of butane stored on preparation table near sauces.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed containers of 3 leches not labeled. As per employee, products were received on previous days.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by mop bucket.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic cup and sponges inside hand wash sink. Operator removed the items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink. Operator provided the paper towels. 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.

Intermediate - Nonself-sufficient mobile food dispensing vehicle not reporting to commissary as required.

Intermediate - Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary. As per employee, mobile unit is obtaining and disposing water from parking location, not an approved commissary.

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).

Basic - Food stored outside. Observed outside of mobile unit inside storage shed, dry storage shelves with cans of hearts of palm, caramel, griddle spray, seasonings and single service sauces.

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.

Basic - Single-service articles improperly stored. Observed case of single service trays stored on floor at storage shed.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed outside of mobile unit, single service trays and cups at storage shed.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed outside of mobile unit, 1 storage shed with reach in chest freezer and reach in cooler containing yuca, tamales, cassava, raw beef patties and produce.

Basic - Working containers of food removed from original container not identified by common name. Observed salt in a plastic container not properly labeled at stove.