Mi Taqueria-Mexican Cantina
45-2727 Lakeshore Rd Vernon BC V1H 1X5 · Mobile Vendor Type B – Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Chopped onion held in container over thawed ice pack measured at 8°C. Corrective Action: Transfer chopped onion to a cooler at 4°C or colder. Hold product in a cooler at 4°C or colder during operation or hold over ice bath (equal parts ice and water) or frozen ice pack so onion is maintained at 4°C or colder. Check temperature and change ice frequently. Discard onion or other potentially hazardous food if stored between 4°C and 60°C for 2 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Observed operator lathering with soap for insufficient duration while washing hands. Corrective Action: Use proper handwashing technique to prevent contamination and foodborne illness: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D(1): Commercial Clorox cleaner with bleach is used to sanitize food contact surfaces. This product measured at greater than 200 ppm chlorine and is not suitable for this purpose. Corrective Action: Do not use this Clorox product on food contact surfaces. Manually dilute 5.25% unscented household bleach in a wiping cloth bin or spray bottle to produce a sanitizer solution at 200 ppm chlorine residual for food contact surfaces. Use 5 mL (1 teaspoon) bleach per litre of water. Check with test strips. Change sanitizer solution in spray bottles daily. Label all spray bottles to indicate their contents. F2.3D(2): Sanitizer solution in wiping cloth container measured at 0 ppm chlorine. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm chlorine for sanitary storage of wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K: Utensils and food packaging stored in empty food cans. Debris is visible inside the cans. This material is not suitable for utensil or food packaging storage. Corrective Action: Remove cans from the premises. Store utensils in clean, dry containers made of food-grade material. Wash and sanitize storage containers when contaminated or visibly soiled.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?