Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance A plastic crate with a brown bag was sitting in front of hand wash station, blocking easy access to hand wash station. Crate in question was immediately removed. All hand wash stations must remain free of obstruction and be readily available at all times to promote actual hand washing.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Plastic cube was filled with utensils that had significant build up of organic matter. Per operator, the utensils were clean. Operator set the utensils aside for proper cleaning. Utensils must be clean to sight and touch.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding The following items were incorrectly cold holding inside the middle refrigerated condiment bar: dressing that contained mayonnaise @ 57F-59F, salsa verde @ 46F, mayonnaise cups @ 82F, shredded monterey jack cheese @ 48F, raw shrimp @ 46F, vegetable soup @ 48F, and carne asada @ 50F. Per operator, all items had been transported into the Mobile Food Unit at 10 AM same morning. The aforementioned items were discarded. When cold holding TCS foods, the internal temperature must be maintained at 41F or below.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens There was no consumer advisory shown on the large menu on the service side of the Mobile Food Unit. The establishment's menu includes dishes/plates with raw items. The owner immediately affixed a consumer advisory to the menu in question and placed asterisks on the dishes that contained raw ingredients to indicate that the consumer advisory applied to those dishes.

Toxic substances properly identified, stored, and used

Core-7-209.11, C: Storage-Other Personal Care Items A personal drink in an open foam cup was found being stored in the middle refrigerated condiment bar alongside food items meant to be served to the public. Operator immediately disposed of the drink. Personal items cannot be stored alongside food meant for public consumption.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Middle refrigerated condiment bar was holding an ambient temperature of 47F. Operator was able to adjust setting on the refrigerator in question and an ambient temperature of 41F was achieved, per probing thermometer. If holding TCS foods, a refrigerator must be able to reach and maintain an ambient temperature of 41F or below.

Mobile food regulation compliance

~MCEHC Chap. 8, Sec. 3, Reg. 9e; MF Type III is conducting outdoor cooking, processing, composing, compounding, preparing, grilling, storage, and/or service of food or beverages. Plastic storage bin outside of Mobile Food Unit was holding chips intended for self-serving by the clientele. Operator had chips moved into the unit. No outside storage of food or materials meant for the operation of the Mobile Food unit is allowed.