ANTOJITOS MEXICANOS DONA VIVA

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed tamales (104F - Hot Holding) at room temperature inside mobile unit. Also Observed tamales (109F - Hot Holding) at room temperature outside mobile unit. As per employee, approximately 2 hours. Employee took tamales to reheat to 165F. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves.

Basic - Food stored on floor. Observed plastic container of cooking oil stored on floor.

Basic - Food stored outside. Observed pot of tamales stored in table outside of mobile unit. Employee took tamales inside mobile unit. Corrected On-Site

Basic - Mobile food dispensing vehicle door not kept closed. Employee closed door. 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.

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Observed cooking pots stored outside behind mobile unit.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored inside non food-grade bag inside reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over peppers inside reach in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in freezer.

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. Discussed and provided to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven mitts soiled with food debris.

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. Discussed and provided to operator via email.

Basic - No Heimlich maneuver/choking sign posted.