Tacos el Camino (Mobile Unit)

Observed employee cutting onions then clean up trash off the floor not wash her hands before resuming cutting onions.

CA: Food employees shall clean their hands and exposed portions of their arms immediately before donning gloves to initiate a task that involves working with food and after engaging in other activities that contaminate the hands.

COS: Employee removed gloves, washed hands and donned new gloves before cutting onions.

Observed daylight visible at door of mobile unit.

CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by having solid, self-closing, tight-fitting doors.

• 2/19/2026 UPDATE: Weather stripping was applied to the door and no daylight is visible.

Observed cooked ground beef and cooked carne asada stored above 41 degrees F/salsa in cups on prep unit were stacked above pan and over 41 degrees F/ CA: PIC must ensure all tcs foods are stored 41 degrees F or below 41 degrees COS: PIC discarded food

Could not locate items used for the body fluid spill kit. Corrective Action: PIC stated that they moved the items from one bucket to another and have misplaced them. They will locate them and put them all together in a designated place.

Observed several containers of TCS foods that require date marking not marked. CA:PIC must ensure items held over 24hrs are date marked properly COS: food was discarded that did not bear a date mark from when prepared or discard date

Could not locate items used for the body fluid spill kit. Corrective Action: PIC stated that they moved the items from one bucket to another and have misplaced them. They will locate them and put them all together in a designated place.

Observed new dry storage building not fully made of cleanable material. Bare wood on the door must be painted and sealed so it may be cleaned properly. Storage building will also need a baseboard installed. CA: Instructed PIC to have those final things done on the dry storage building within 30 days. EH to follow up

Observed cooked birria 47°F, lengua 49°F, asada 48°F and salsa verde 45°F stored in reach-in cooler and prep top cooler at improper cold holding temperature. All food was date marked for day prior. CA: PIC discarded all TCS foods out of temperature. Discussed proper cooling methods with PIC.

Observed multiple containers of meat (chicken 127°F, asada 136°F, birria 90°F, chorizo 94°F) sitting in foam and metal containers on the counter. PIC stated they heat the food when a customer orders it and then place the extra in those containers. hat leaving the stove on will make the food on the stove top too hot.<br> Corrective Action: Instructed Person-In-Charge that cooked meats and vegetables are considered Time and Temperature Control for Safety foods and must be kept hot (=135°F) or cold (=41°F) at all times. Person-In-Charge discarded the out of temperature food items and we instructed him to portion the asada into 3 small pans and begin the cooling process.

Active Managerial Control measures are not satisfactory for establishment to be in compliance with code. Manager and staff are not following food safety code and guidelines. Corrective Action: Persons-In-Charge and employees must be properly trained on food safety procedures.

Observed CFSM not able to train employees on proper food safety practices. CFSM and staff have no concept of the code and regulations. Corrective Action: Persons-In-Charge and employees must be properly trained on food safety procedures.EH has offered multiple training opportunities and provided posters

Observed employee beverages stored on prep top tables and sides of prep coolers and not stored in proper disposable cup with lid and straw. CA: Educated PIC that all beverages must be in disposable cup with lid and straw and stored below food prep areas to prevent contamination.

Observed containers of salsa verde in portion cups stored in the prep top cooler without a date mark. CA: Instructed PIC to discard the salsa and follow the date marking procedure we've previously discussed

Observed carne asada sitting on counter at 136°F. Asked PIC to begin the cooling process and PIC stated the food is still too hot. Discussed that sitting on the counter at room temperature is not a valid cooling method and it must go from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 more hours and they need to be using a thermometer to verify temps. Suggested placing the cooked foods in ice baths and stirring to rapidly cool or placing in cooler top shelf uncovered.CA: Mobile unit needs more shallow pans to effectively cool and can benefit from another cooler being added to the base for more space

Observed homemade torillas being prepped on drainboards while active dirty dishes in the sink. CA: Educated PIC that tortillas are not protected from contamination in that manner and they need to prep them elsewhere to ensure that 3 comp sink is entirely clean and sanitized before prepping food on drainboards

Observed employee prepping tortillas on mobile unit without a hair restraint. CA: Had PIC ask employee to put a hair restraint on

Observed employee personal items (cell phone and head phones) laying on prep top counter while food is being prepped. CA: Educated PIC that personal items must be stored in a manner to prevent contamination of food and food contact surfaces

Observed excessive build up of food and general debris on hood vents, walls and floors of mobile unit. CA: Discussed cleaning schedule requirements with PIC

Observed a container of cooked carne asada and onions tightly covered and stored in the reach-in cooler holding at 45°F. PIC stated the asada was cooked the previous evening and placed in the container, sealed, and placed in cooler. CA: Reminded PIC of proper cooling methods. PIC discarded the food.

Observed employees washing and chopping cilantro to make salsa verde with bare hands upon entering the mobile unit. CA: Educated PIC that all RTE foods must be handled with gloved hands. Discarded product that was touched.

Observed cooked diced chicken in the reach-in cooler holding @ 45°F. PIC stated that chicken was cooked yesterday and had not left reach-in cooler today. No other foods were found to be out of temp in the cooler. CA: PIC discarded chicken.

Observed food prep employee using designated handwashing sink to wash cilantro and onions causing sink to be inaccessible. CA: Educated PIC that hand sink has to be available at all times and produce must be washed in ONLY the produce sink.

Observed containers of cooked diced chicken and tray of portioned salsa cups without a date mark. CA: Educated PIC on proper date marking and discarded items

Observed clean RTE cilantro stored directly on unclean wire shelving above 3comp sink to dry, sitting against a cabinet with excessive debris and grease build up. CA: Educated PIC that food needs to be stored to prevent contamination. Suggested they place it in tray with drainage holes

Observed wet sanitizer (measurable) rags stored in a dry red bucket. Bucket was stored on the floor. CA: Told PIC the bucket must be stored off the floor and actively has to have water and sanitizer in it.

Observed the mobile unit having no sanitizer available at all other than the rags soaked in bleach used to wipe down prep tops; no test strips for the sanitizer on mobile unit. CA: Educated PIC that they must have a sanitizer to properly use 3 comp sink and test strips. PIC got bleach from the base of operation and put it in the mobile unit

Observed employee beverages stored on prep top tables and sides of prep coolers not stored in proper disposable cup with lid and straw. CA: Educated PIC that all beverages must be in disposable cup with lid and straw and stored below food prep areas to prevent contamination.

Observed food service employee washing hands in 3 comp sink wash section upon entering the mobile unit. CA: Educated employees that hand washing sink only must be used to wash hands

Observed employee rinsing dishes in 3 comp sink upon entering mobile unit. No water or measurable sanitizer in third compartment of sink or sanitizer buckets after food prep and dishes had already began. CA: 3 comp sink must be fully set up prior to beginning dishes

Observed bulk container of salsa verde, cooked chicken, and cooked steak not labeled with discard date or prep date. CA: Educated PIC on proper date marking and discarded items

Observed food stored on the floor in the mobile unit and mop sink area at base of operation. CA: Educated PIC that all food need to be stored at least 6" off the floor.

Observed sanitizer bucket in produce sink. CA: Educated PIC that sanitizer buckets must be stored to prevent contamination of food.

Observed fully cooked produce (onions and jalapenos) that PIC said came from store this morning on the stove hot holding. Vegetable sink was entirely blocked with cutting board and empty sanitizer buckets were stored in it. CA: PIC stated produce was not washed before cooking. Produce sink should not be used for anything other than washing produce.

Observed clean dishes stored in mop sink and on floor of mop sink closet. CA: Educated PIC that all clean dishes must be stored in a way to not be re-contaminated

Observed employee personal items (cell phone, gum, unopened water bottles) stored on shelf above 3 comp sink with tortilla dough container. CA: Educated PIC that personal items must be stored in a manner to prevent contamination of food and clean dishes.