MUNDO GOURMET FAST FOOD

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items had been moved from the cooler to room temperature approximately 10 minutes prior to arrival. All remaining items were relocated back to the cooler.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(j)1&2Observed evidence of employees drinking in food prep area (coffee mug on prep table next to food being prepared).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Coffee mug was removed from food prep area.//

17D: .07(3)(h)Observed an employee's cell phone on a prep table next to pork and empanada filling being prepared. Observed an employee's jacket hanging on a shelf next to single use items.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Phone and jacket were moved to a designated location.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw pork and ready-to-eat empanada filling being prepared directly next to each other on the same prep table at the same time. Later observed a bag of ready-to-eat arepas in contact with the cutting board where raw pork was being cut.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Empanada filling was placed in the cooler. Arepas were placed in a clean location.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1B: .04(6)(f)Observed several empanadas and other filled pastries hot holding below 135F in hot holding cabinet.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were discarded.//

11C: .04(6)(c)Observed several pieces of raw meat thawing at room temperature at meat sink (not submerged in running water).// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Meat was placed under running water below 70F.//

12C: .04(4)(m)Observed in-use wiping cloths stored in two buckets with no detectable sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Employee remade sanitizer solutions to the proper concentration.//

13A: .02(1)(d)The most recent inspection report was not posted. An old inspection report from 7/23/25 was posted.// 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. (C) Corrective Actions: Post today's inspection report in public view.//

15A: .05(6)(a)Observed standing cooler at back of kitchen unable to maintain foods at 41F or below. Minimum ambient temperature was 43.9 degrees F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: A new cooler has been delivered and will be placed in the kitchen later today. Verified that new cooler maintains a proper minimum ambient temperature.//

15B: .05(3)(h),(i)Person in charge could not provide test strips for chlorine, which is used to sanitize prep surfaces and tables.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Facility may only use quat sanitizer until chlorine test strips are obtained.//

2-2D: .07(3)(b)Observed no paper towels supplied in employee restroom.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were supplied during inspection.//

4-2B: .05(8)(b)Observed employee place washed/rinsed dishes in quat sanitizer solution for 2 to 3 seconds, then storing them as clean to dry. Product label states that items must be submerged for 1 to 2 minutes to sanitize.// After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in sanitizer solution for the minimum contact time, at the required concentration, as stated on the manufacturer label. (P) Corrective Actions: Items were placed back in the sanitizer solution for 1 to 2 minutes.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F in standing cooler at back of kitchen and on counters at room temperature. (see temperature log). SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All foods were discarded.//

6-1B: .04(6)(f)Observed several pastelitos hot holding below 135F in a bowl on the prep table (see temperature log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Pastelitos were discarded.//

6-2: .04(6)(g)Observed approximately 40 milk beverages prepared on 1/20/26 and marked with a discard date of 2/5/26. Observed a bag of hot dogs marked with an open date of 1/20/26 and discard date of 2/20/26. Observed mojo sauce marked with a preparation date of 1/11/26 and a discard date of 2/10/26. Observed several other foods marked with a discard date 8 days after the day of preparation. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Correct date marks were added to food not to exceed 7 days, with the preparation date counting as day 1.//

12B: .03(5)(g)Observed an employee handling food while wearing a watch. Observed another employee handling food while wearing a bracelet.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed watch and bracelet.//

12C: .04(4)(m)Observed two wet wiping cloths for cleaning prep surfaces not stored in a sanitizer solution.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: A quat sanitizer solution was made to store wiping cloths.//

14C: .05(6)(r)Observed facility reusing water jugs to store juice.// Single-service and single-use articles may not be reused. (C)

15B: .05(3)(h),(i)Person in charge could not provide test strips for chlorine, which is used to sanitize prep surfaces and tables.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

6-1A: .04(6)(f)Time/temperature control for safety foods holding above 41°F in the reach-in coolers or at room temperature. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1B: .04(6)(f)Time/temperature control for safety foods holding below 135°F in the display unit. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were discarded.

13A: .02(1)(d)The most current inspection report was in a folder on the shelf. 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. (C) Corrective Actions: The most current inspection report was posted in front of the sneeze guard.