EL CHILANGO FOOD TRUCK (MOBILE)

Contamination prevented during food preparation, storage, display — Inspector Note: Observed foods cooling in an ice bath outside. COS: PIC put foods inside mobile unit. Discussed that foods cannot be stored outside. CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed many foods stored directly in togo bags with writing of non-food grade dye in base and mobile. Recommended ziploc bags or other food-grade containers. CA: All frozen foods frozen solid Observed quat and chlorine test strips in base and mobile Observed signed employee health policies and written vomit/fecal clean up procedures with EPA list G registered disinfectant/kit (Sanizide) in base. Observed Clorox Germicidal Bleach on mobile. Keep copies of the employee health and written vomit/fecal clean up procedures on mobile at all times. Observed freshwater hose stored outside behind mobile unit Observed wastewater hose stored in personal vehicle Splash guards needed for in between produce sink and 3-comp sink and produce sink and hand sink Post the base permit and most recent inspection report in public view on the mobile at all times (from base)

Contamination prevented during food preparation, storage, display — Inspector Note: Observed no splash guard between produce prep sink and hand sink directly next to each other. CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. (from base)

Food separated and protected — Inspector Note: In mobile, observed raw shelled eggs stored above ready to eat tortillas and sauces. COS: Raw shelled eggs relocated below ready to eat foods. CA: Observed raw shelled eggs stored on top shelf above ready to eat salsas and sauces in reach in cooler. COS: Raw shelled eggs relocated below ready to eat foods. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) 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.

Food separated and protected — Inspector Note: Observed raw shelled eggs stored on top shelf above ready to eat salsas and sauces in reach in cooler. COS: Raw shelled eggs relocated below ready to eat foods. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) 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. (from base inspection)

Contamination prevented during food preparation, storage, display — Inspector Note: Observed cooked beans and cooked tongue in ice baths cooling in rinse and clean basins of 3-compartment sinks. CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Discussed with PIC to use tables or other spaces to cool foods.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed green bucket inside only hand sink. COS: bucket removed from hand sink CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. (from base)

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival observed bag of avocados and open Aquafina water bottle inside hand sink. COS: items removed from hand sink. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing

Food separated and protected — Inspector Note: In reach in cooler, observed on top shelf uncovered container of raw shelled eggs directly on top of covered container of shredded cheese and above shelves with ready to eat foods. On top shelf observed covered container of raw beef directly on top of covered container of cooked chicken taquitos and above other ready to eat foods. CA: Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) 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.COS: PIC rearranged shelves so that foods are stored according to their final cook temperature and all raw animal foods stored below ready to eat foods and container of eggs covered.