| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Hot tamales, beef emanadas and beef papa rellena were sitting in display window at room temperature with internal temperature of 91F. //A plastic bowl of hot tamales with internal temperature of 96F sitting on stove that was not turned on.//Container of rice and cooked beans with internal temperature of 85F sitting on counter.//All food was voluntarily discarded. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Makeline cooler has a large ice buildup on coils.// Shredded cheese 64F, raw beef roast, chicken, pork and bags of shredded cheese were all 48F-50F.//All was voluntarily discarded.//3-501.16 (B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below.// Carton of raw shell eggs with internal temperature of 84F sitting on shelf above makeline cooler. |
| 1 | 3-305.11 Store food at least 6 inches above the floor.//Box of bananas stored on floor. |
| 4 | 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food //No food thermometer onsite. |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // Hot water is only 90F-93F after running for several minutes.//5-103.12 Provide water under pressure.//Low pressure at 3 compartment sink and hand sink on food truck.//Mobile truck water ran completely out during inspection.//Staff voluntarily closed. |