Mobile unit was operational. The only food item in display inside the glass reach-in cooler(underneath the tarp) was fresh fruit salad containing melons. The fruit salads were observed packed in disposable plastic covered containers. The operator ceased to cut and packed the fruit underneath the tarp adjacent to the mobile unit. The only item that was observed being sold from the mobile unit was corn on the cob breaded with Parmesan cheese. Operator was informed that he was allowed to display different sizes of empty disposable plastic containers inside the mobile unit by the window, to help customers choose the size of fresh fruit salad to be purchase. Snow cones were not offered at the moment of the inspection, plastic syrup bottles observed clean in the outside and in the removable pump.
No violation noted during this evaluation. | 02/03/2016 | Routine | |
Food is cooked in the kitchen of Taqueria Lupita and brought to the mobile unit only on Saturdays and Sundays. Snowcone machine was not on the mobile unit. Only TCS food being served at the time of inspection was watermelon and cantaloupes.
No violation noted during this evaluation. | 09/25/2015 | Routine | |
All dishes brought up to the restaurant for cleaning. Water for hand washing is available in containers.
- Critical: Water Capacity* (repeated violation)
Observation: The water source and system serving this food service establishment has been interrupted.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
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04/02/2015 | Follow-up | |
Notes:
Restore water source in the unit. All equipment and utensils will be taken to the restaurant for cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded cheese cold holding at improper temperatures in the sandwich unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich unit was observed in a condition that prevents necessary maintenance and easy cleaning. Unit is not supporting cold holding temperatures of 41 F or less.
Correction: Repair the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Water Capacity*
Observation: The water source and system serving this food service establishment has been interrupted.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
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03/12/2015 | Routine | |
Notes:
Hand sink is not supplied with hot and cold water, water container is available for proper hand washing. All utensils and equipment brought to the restaurant for cleaning.
Discussed proper food handling and removing/cooling properly/dating/discarding food at the end of the day / week. Left over hot food must be brought back to the restaurant for proper cooling, do not place hot food in the sandwich unit.
All non-critical violations must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizing solution available. Provide bucket with sanitizer in it, store wiping cloths inside.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chili, cheese sauce and pica de gala cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed chili and cheese sauce in the refrigeration unit was not properly dated for disposition after opening. Discarded.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Water Capacity* (repeated violation)
Observation: Water heater observed broken.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Broken/missing front window.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/08/2014 | Routine | |
Notes:
Mobile unit located near the restaurant and being used on weekend only. All food had been prepared in the restaurant, brought to mobile unit and served. All dirty equipment and utensils brought back to the restaurant for cleaning. HOWEVER, mobile unit must be supplied with proper cleaning and sanitizing solutions, including chemical test kit. Hot and cold water must be available anytime, tank must be refilled with water as needed, heater on at all times!.
Do not dump waste water on the grounds! use mop sink which is inside Flea Market.
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed on the ground around mobile unit.
Correction: The grounds adjacent to the stationary mobile unit are to be maintained clean and sanitary.
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05/07/2014 | Routine | |
Notes:
There was no food preparation at the time of inspection, unit was not in operation due to the cold weather.
No violation noted during this evaluation. | 03/13/2014 | Routine | |
There was no food preparation at the time of inspection.
Hot and cold water available as well as gloves and food testing thermometer. All equipment taken to the restaurant for cleaning.
No violation noted during this evaluation. | 11/06/2013 | Routine | |
Water is available for hand washing and cleaning purposes.
No violation noted during this evaluation. | 07/25/2013 | Follow-up | |
Mobil unit is not in operation until violation is corrected.
The follow-up inspection will occur on July 25, 2013.
- Critical: Water Capacity* (repeated violation)
Observation: The water source and system serving this food service establishment has been interrupted.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
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07/19/2013 | Routine | |
All violations have been corrected since the last inspection.
Hot and cold water for hand washing and cleaning equipment available at sufficient temperature and pressure. Unit ok to operate.
No violation noted during this evaluation. | 05/01/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
The motor that provides water supply to the mobile unit broke this morning, maintenance call was placed to get motor replaced. At the time of inspection operator using cooler with faucet for hand washing. All utensils and equipment taken to the restaurant roe cleaning and sanitizing.
Back door and front window must be kept closed to protect unit from flies.
Make-up table must be adjusted to lower temperature to ensure safe cold holding temperature.
The follow-up inspection will occur on May 1, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken for tacos, guacomole cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Make-up table found at 46 F internal temperature.
Correction: Adjust make-up table to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Water Capacity*
Observation: The water source and system serving this food service establishment has been interrupted.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Light Bulbs Protective Shielding
Observation: Infrared lamp next to steam table not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door and front window wide open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/26/2013 | Routine | |
All food is cooked in the main facility and brought over to the mobile unit.
All PHF's must be date marked.
At the time of inspection hot/cold water and gas found frozen. Unit is not in operation.
Adequate food testing thermometer and test kit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken, beef, salsa, cheese sauce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/25/2013 | Routine | |
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