La Cabana # 2

Observed raw chicken stored above raw beef in the reach in freezer in the kitchen of the base of operation. CA: Food should be stored properly to prevent cross-contamination. PIC moved raw chicken to the bottom of the reach in the freezer in the kitchen of the base of operation.

Observed a single use-use cup filled with jalapenos in the reach in cooler in the front area of the base of operation. CA: Single-service and single-use articles may not be reused. PIC will purchase food grade containers to store jalapenos in the reach in cooler in the front area of the base of operation.

Observed a noncommercial grade microwave in the mobile unit. CA: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. PIC will have microwave replaced with a commercial grade one.

Observed a trash can sitting inside of the employee handwashing sink in the kitchen of the base of operation. CA: A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink. PIC removed trash can from employee handwashing sink in the kitchen of the base of operation.

Observed raw chicken sitting in a closed container on the table not properly thawing. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or completely submerged under running water At a water temperature of 70°F (21°C) or below, as part of the cooking process, or using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. PIC stated that the raw chicken had been sitting in the close container since 9:00 AM this morning. PIC voluntarily discarded raw chicken.

Observed kitchen aid mixer sitting on a table in the kitchen of the base of operation between the reach in cooler and reach in freezer. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC will be removing the kitchen aid mixer from the kitchen of the base of operation.

Observed dried up blood stains in the bottom of the reach in freezer in the kitchen of the base of operation. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC doesn't have anything stored in the bottom of the reach in freezer at the moment, but she will clean and sanitize it later on today

Observed side door to outside from the kitchen of the base of operation with large gaps that pest can enter through. CA: Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC will have side door to the outside of the kitchen of the base of operation repaired as soon as possible.

Observed raw bulk packaged chicken being improperly thawed in the was sink of the three compartment sink in the base of operation. CA: Completely submerged under running water: At a water temperature of 70°F (21°C) or below. COS PIC moved raw chicken to the sanitizer compartment of the three compartment sink to properly thaw the chicken.

Observed several gallon water jugs being reused to store green salsa and red salsa. CA: Single-service and single-use articles may not be reused. PIC will have salsas moved to another food grade container.

Observed single-use water containers being used to store juices (mango and pina) in RIC in main kitchen area in base of operation. CA: Single-service and single-use articles may not be reused. PIC will be purchasing food grade drink containers to store juices (mango and pina) in RIC in main kitchen area in base of operation.

Observed no chlorine test strips at 3 compartment sink in kitchen area in base of operation. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will be purchasing chlorine test strips by today for base of operation.

Observed several items (tomatoes, cheese, birria, and jalapenos) in the prep top cooler out of temperature, above 41 degrees. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC will remove items from prep top cooler to properly cool or place the items in an ice bath.

Observed no CFSM for mobile unit. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC has until 4:00PM 9/6/2023 to complete CFSM course certification.

Observed expired (10/1/2022) test strips for sanitizer solution. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will order new test strips to be able to properly test sanitizer solution.

Observed hood vent with grease accumulation. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have hood vent cleaned.