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1: 0070 (1-14) & (16)) The person in charge (PIC) is not able to demonstrate that systems to control risks to food safety have been put into practice.PIC failed to explain the employee health policy, to leave a person in charge when she is not present, to supervise (and train) employees are effectively cleaning their hands.
Failure to keep sinks stocked with soap and properly handle food. As well as providing drinking water and disposing of greywater in accordance with regulations.
Corrective Actions: Owner/manager of the unit was immediately contacted by kitchen employees, environmental health specialist explained to her the situation over the phone. Later during the inspection she arrived to help clean the unit and provided four jugs of drinking water of 5 gallons each. And other containers to remove waste water from the unit. Owner/manager will retrain personnel in proper food handling. Will repair refrigeration units, and provide sufficient equipment to keep food warm. Will inform employees of the health policy and provide procedures for cleaning biospills.
3: 0070 (15) No mobile unit employee is aware of their responsibility to report symptoms related to foodborne illnesses, or what illnesses can be transmitted by food, or how can the risk be minimized.
Corrective Actions: Food employees and conditional employees should be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
5: 255 No procedures for biospill are available.
Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
6: 220 Several open glasses with employee drinks were observed in different parts of the unit, as well as employee food (bread, snacks, etc.) on food contact surfaces.
Corrective Actions: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
8: 160 Employees are not washing their hands. The handwash sink and the three-compartment sink are completely blocked, the water pump is off, the wastewater tank is empty and the drinking water tank is not been filled.
Corrective Actions: Employees contacted the owner to bring them water in jugs (4 - 5 gal. each) to refill the drinking water tank. They unblocked the sinks. EHS showed them the correct hand washing procedure. Employees washed their hands properly.
Ready-to-eat (RTE) foods that were handled with soiled hands were discarded (pico de gallo, cabbage).
EHS gave them graphic information with instructions on correct hand washing, where and when to wash their hands.
9: 450 Employees were observed assembling food ready to eat and serve with bare, unwashed hands.
Corrective Actions: The food was discarded (burrito). Employees washed their hands and put on clean gloves to continue preparing orders. They were given printed material on the proper use of gloves and explained how and when to use them. They were explained the importance of not handling RTE foods with bare hands.
Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
10: 2310 The handwashing sink and three-compartment sink were found completely blocked and buried in dirty dishes, kitchen utensils, and personal belongings. The surface of the sink is used to store items and utensils. Access to the handwashing sink is blocked with equipment and boxes.
Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
Employees moved boxes and packages to access the sink. Employees must reorganize kitchen utensils and equipment, clean and sanitize sinks, and have handwashing sinks appropriately stocked with potable water, hand soap, and disposable towels (24 hours to comply).
10: 3020 Handwashing sink does not have soap or any type of hand cleaner.
Corrective Actions: Employees contacted the owner to bring them soap and disposable paper towels.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
10: 3030 No disposable towels were provided a the hand washing sink.
Corrective Actions: The handwashing sink shall be provided with individual, disposable towels.
15: 470 Raw meats are stored in a chest freezer (55F). The chicken was found on top of the beef, stored on groceries plastic bags, on top of commercial ice bags. The bottom of the freezer is saturated with water.
Corrective Actions: Raw meats and chicken were transferred to plastic containers and stored in the correct order in the preparation sandwich unit.
16: 1890 An employee was observed picking up a knife from the floor, and continuing to use it to cut cabbage for salad.
Kitchen utensils and surfaces in contact with food are not washed or sanitized (knives, cutting boards, tongs, containers, preparation tables, etc.) before use.
The three compartment sink is completely blocked. Staff is unaware of the sanitation process. They do not have access to potable water from the sink. The only accessible water is in a 2 gallon jug.
Corrective Actions: Food cut with soiled and un-sanitized utensils was discarded (cabbage and fresh cheese). Employees cleared the three compartment sink and supplied it with water for the correct washing, rinsing and sanitizing of utensils. EHS explained and demonstrated the correct sanitization of surfaces in contact with food.
EHS supervised the process of washing, rinsing and sanitizing the rest of the kitchen utensils and preparation tables to ensure it was understood.
21: 0820 (A1) Refried beans were found in a pot on a preparation table at 125F. Minimum temperature to keep safe hot foods is 135F.
Corrective Actions: Hot hold Time/temperature control for safety food (TCS food) at 135°F or above to inhibit the growth of harmful bacteria. Food employee voluntarily discarded beans, and will use a warmer to keep beans at 135F at all times, leftovers will be discarded.
22: 0820 (A2) Food stored in the chest freezer in front of the stove was found at a temperature higher than allowed (41F). Beef 68F; raw chicken 60F, these temperatures were taken at 11:55 am. The ambient temperature of the refrigeration unit was 55F.
According to the employees, the meats are always delivered by the owner between 10:30 am and 10:40 am every day.
Corrective Actions: The mobile unit closes every day at 2pm. At this time all food leftovers, raw meats and TCS type (sour cream, cheese, salsas, etc.) foods will be discarded. Refrigeration unit needs to be fixed and/or replaced immediately. Employees will record the temperatures of the meats and poultry upon receipt. If the meats are not at least 41F, they cannot be used for sale to the public and must be rejected. (24 hours to comply).
28: 3340 Containers of cleaners were found stored next to vegetables inside a cabinet.
Corrective Actions: Cleaners where relocated under three compartment sink. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
1. Separating the poisonous or toxic materials by spacing or partitioning and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
55: 3170 The entire unit needs a deep cleaning. The unit is covered in grease and filth, boxes, junk and refrigeration equipment out of service. Kitchen equipment is thickly covered on grease, and refrigerators are foul-smelling and soiled with blood from red meat and raw chicken juice.
Corrective Actions: Operators contacted the owner of the unit, who arrived with transportation to facilitate the removal of equipment and junk that is not needed in the unit and the removal of trash. Operator has 3 calendar days to deep clean de food mobile unit.
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| Description | Temperature | State of Food |
| Fried chicken | 169 °F | Cooking |
| Queso blanco en trozo (cut white cheese); Sandwich/salad preparation table with refrigerated base. | 43 °F | Cold Holding |
| Raw steak; chest freezer across grill. | 68 °F | Cold Holding |
| Grilled chicken | 209 °F | Cooking |
| White rice with vegetables | 136 °F | Hot Holding |
| Pico de gallo; Sandwich/salad preparation table with refrigerated base. | 45 °F | Cold Holding |
| Raw chicken; chest freezer across grill. | 60 °F | Cold Holding |
| Asada (steak) | 189 °F | Cooking |
| Sliced tomatoes; Sandwich/salad preparation table with refrigerated base. | 41 °F | Cold Holding |
| Beans | 125 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Three compartment sink | Chemical |
| Description | Temperature |
| Sandwich/salad preparation table with refrigerated base. | 46 °F |
| Small chest freezer next to hand sink | 55 °F |
| Vertical refrigerator glass door (out of service, storage of to-go containers). | |
| Chest freezer- raw meats. | 45 °F |