LOS JEFES CASTILLO MOBILE UNIT

Observed raw shelled eggs stored above ready-to-eat foods (drinks) in walk-in cooler at base of operation. CA: Foods must be stored by minimum cook temperatures. COS: No contamination was observed, raw shelled eggs were moved to different shelf away from ready-to-eat foods.

Observed diced tomatoes, shredded lettuce and sliced cucumbers cooling in prep-top cooler at base of operation. CA: Cooling shall be accomplished by using rapid cooling equipment. COS: Food containers were placed in ice bath for rapid cooling.

Observed cooked chicken in walk-in cooler reading 77F at base of operation. Per discussion with CFSM chicken started cooling process at 10am with inspection performed at 2pm. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: Cooked chicken was discarded.

Observed interior of ice machine soiled with black debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. No COS can be observed, inspector must return to verify interior of ice machine has been cleaned to sight and touch.

Observed raw shelled eggs stored above mozzarella cheese in reach-in cooler. CA: Foods must be stored by minimum cook temperature. COS: No contamination was observed. Eggs were placed on bottom shelf.

Observed TCS food reading above 41F in the prep-top cooler at base of operation (sliced cucumbers=55F, sliced tomatoes=54F, cut lettuce=53F, ambient temperature=56F). CA: Cold TCS food shall be maintained at 41F or below. COS: Sliced cucumbers, sliced tomatoes, cut lettuce were placed in prep-top cooler about 1 hour ago. TCS food items were placed on an ice-bath in reach-in cooler to aid in rapid cooling. Discussed ensuring TCS food items are at 41F or below before placing in prep-top coolers and serving to customers. Workorder placed for unit, cannot be used until inspector has verified it is maintaining temperature of 41F or below.

Observed TCS food reading below 135F on the stovetop (barbacoa=118F-129F). CA: Hot TCS food shall be maintained at 135F or above. COS: TCS food item has been on the stovetop which was turned off about 1 hour ago. TCS food was rapidly reheated on the stove to 165F or above for 15 seconds.

Observed TCS food reading below 135F on the steamtable (steak=115F). CA: Hot TCS food shall be maintained at 135F or above. COS: TCS food item was placed on steamtable about 2.5 hours ago. TCS food was rapidly reheated on the grill to 165F or above for 15 seconds.

Observed PIC unable to maintain active managerial control due to risk factor violations storage order, food contact surfaces not clean, employee drinks in kitchen. CA: PIC must ensure compliance with all risk factors. No COS can be noted. Inspector must return for follow-up inspection.

Observed CFSM unable to access training needs of employees based on risk factor violations. CA: CFSM must assess training needs of employees and request formal training as needed. No COS can be noted. Inspector must return for follow-up inspection.

Observed personal drinks on prep-table in the kitchen at base of operation not in a single service container with a lid and a straw. CA: All personal drinks must be stored in a single use container with a lid and a straw and stored in an area away from food and equipment. COS: Drinks were discarded.

Observed employee eating in kitchen at base of operation during time of inspection. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employee left kitchen.

Observed interior of ice machine soiled with black debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. No COS can be noted. Inspector must return (follow-up inspection). 10/2/25: Verified interior of ice machine has been cleaned to sight and touch.

Observed working container with sugar not labeled with food common name. COS: Employee assigned to label working containers with food common name.

Observed two containers of salsa cooling on a prep-table at room temperature at base of operation. COS: Employee placed containers of salsa in walk-in cooler to aid in rapid cooling. Cooling process starts once the TCS food items have reached 135F.

Observed food service employee actively cooking food without a hair restraint at base of operation. COS: Employee put on a hair net.

Observed working container with salt, water, and flour not labeled with food common name at base of operation. COS: Employee assigned to label working containers with food common name.

Observed improper cold holding of container of salsa 48-50F on cutting board. Corrective Action: Per discussion with CFSM food item was within time parameters. Salsa was placed in reach-in cooler to aid in rapid cooling.

Observed container of grilled onions at 130F next to grill. Corrective Action: Per discussion with CFSM grilled onions were within time parameters, grilled onions were reheated on grill to 180F.

Observed interior of ice machine soiled with black build-up, not cleaned to sight and touch. Corrective Action: Employee assigned to clean. Will perform informal follow-up on 5-01 to verify interior of ice machine has been cleaned to sight and touch.

Observed cooked beans (101F), rice (110F), cooked chicken (90F), and cooked steak (85F) cooling using improper cooling methods (on countertop). Corrective Action: Per discussion with CFSM food items were within time parameters. Food items were placed in reach-in cooler in loosely covered containers to aid in rapid cooling.

Observed light visible around back door and no self closure at back door at commissary. Corrective Action: Workorder placed to have weather stripping and self closure installed.

Observed multiple live flies throughout the kitchen. Corrective Action: Workorder placed to have pest control service facility.

Observed improper cold holding of tcs food items above 41 degrees at counter without active time control. Shredded mozzarella cheese 55F. Per discussion with CFSM food item was within time parameters. Corrective Action: CFSM was notified, cheese was moved to reach-in cooler to aid in rapid cooling to 41F. Discussed tcs food items (mozarella cheese) to be mainatined at temperature of 41F or below. If unable to maintain mozzarella cheese at temperatre of 41F or bellow other options can be discussed.

Observed improper cold holding of tcs food items above 41 degrees at preptop cooler without active time control. Red salsa 70F and green salsa 55F. Per discussion with CFSM food items were within time parameters. Corrective Action: CFSM was notified, salsas were moved to reach-in cooler to aid in rapid cooling to 41F before serving to customers. Discussed placing smaller quantities of salsa in prep-top cooler to ensure temperatures are maintained at 41F.

Observed employee eating in a food preparation area at beginning of inspection. Corrective Action: CFSM was notified, discussed employees can not eat in food prep areas but can eat outside in the dinning tables.

Observed sanitizer bucket in handwashing sink and container of raw meats stored infront of handwashing sink. Corrective Action: CFSM was notified, items were removed from handwashing sink and discussed handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed opened deli meat package with open date of 11/18 and inspection performed on 12/10. Corrective Action: CFSM was notified, CFSM chose to discard deli meat. Educated on proper date marking, once deli package has been opened can be used for 7 days or by use by date whichever comes first. Provided date marking handout.

Observed improper cold holding of tcs food items above 41 degrees at preptop cooler without active time control. Red salsa 70F and green salsa 55F. Per discussion with CFSM food items were within time parameters. Corrective Action: CFSM was notified, salsas were moved to reach-in cooler to aid in rapid cooling to 41F before serving to customers. Discussed placing smaller quantities of salsa in prep-top cooler to ensure temperatures are maintained at 41F.

Observed improper cold holding of tcs food items above 41 degrees at counter without active time control. Shredded mozzarella cheese 55F. Per discussion with CFSM food item was within time parameters. Corrective Action: CFSM was notified, cheese was moved to reach-in cooler to aid in rapid cooling to 41F. Discussed tcs food items (mozarella cheese) to be mainatined at temperature of 41F or below. If unable to maintain mozzarella cheese at temperatre of 41F or bellow other options can be discussed.