Daniel's Concessions

Observed facility without health forms. Per owner, the inspector never sent the document over during the previous inspection. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS provided copies in English and Spanish via email along with the inspection report. EHS informed the owner of the need for all staff to read and sign a copy.

Observed handsink water temperature not exceeding 83F. Per owner, they have to turn off the hot water supply in order to run the compressor to make ice cream or the breaker will trip. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

2. A steam mixing valve may not be used at a handwashing sink.

3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. EHS informed the owner of the need to address the electrical issue as the sink is supposed to meet the hot water demand at all times.

Observed bowl of queso cotija cheese stored uncovered on the table top and a bowl of corn stored uncovered in the deep freezer. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed the owner that food must be stored covered at all times and that he must purchase food grade commercial storage containers for product working containers.

Observed no hot water supply to the 3C sink. Per owner, they have to turn off the hot water supply in order to run the compressor to make ice cream or the breaker will trip. (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

3. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. EHS informed the owner of the need to address the electrical issue as the sink is supposed to meet the hot water demand at all times.

Observed the entire unit needing to be cleaned. b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the owner of the need to routinely clean the unit.

Observed employee jackets stored on boxes of facility product. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC that employee belongings must be kept separate from facility items to prevent contamination.

Observed no handwashing signage at the handsink. (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS informed owner of the need to post hand washing signage at the handsink.

EHS observed the most recent inspection report not posted for public viewing.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. EHS informed the owner that the most recent inspection must be posted at all times.

Observed the permit no visibly displayed in the service window. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. EHS informed the owner of the need to visibly display the permit.

Observed facility still using 2 household roasters. After speaking with the owner, he stated that his brother previously ran the unit and did not inform him. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the owner that all equipment must be commercial grade.

Observed facility still using 2 household roasters. After speaking with the owner, he stated that his brother previously ran the unit and did not inform him. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the owner that all equipment must be commercial grade.

Observed facility's need to clean out the chest freezer from a build up of spilled corn. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the owner of the need to clean inside the freezer.

Observed that facility is preparing corn at home and bringing to facility.

Home prepared foods or condiments may not be sold, served, or used on mobile food service units.

PIC informed EHS that they will retrieve stove to cook under covered shed attached to trailer. Also will call fire department to receive verification. This must be corrected 12/5/23

EHS observed hand sink not reaching 100 degrees Fahrenheit. PIC informed EHS that boiler needs to be repaired but did not repair it due to repair cost.

(c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

2. A steam mixing valve may not be used at a handwashing sink.

3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.

Informed PIC to have boiler repaired or replaced. This was corrected by 12/05/23

EHS observed 3C sink not reaching 110 degrees Fahrenheit. PIC informed EHS that boiler needs to be repaired

(g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf PIC is to repair or replace boiler. This must be corrected by 12/5/23

Observed that facility is preparing corn at home and bringing to facility.

Home prepared foods or condiments may not be sold, served, or used on mobile food service units.

Informed PIC that food prepared at home cannot be sold and facility must find way to prepare food on unit. This must be corrected by 05/24/23

EHS observed CFSM certificate not posted for public viewing.

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority

PIC is to have CFSM posted for public viewing. This must be corrected by 05/22/23

EHS observed the most recent inspection report not posted for public viewing.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

PIC is to have inspection score posted. This must be corrected by 05/21/23

EHS observed permit not displayed for public viewing in facility . Post the permit in a location in the food service establishment that is conspicuous to consumers

PIC is to post permit. This must be corrected by 05/21/23