Coco's Mexican Food (Mobile)

Food Facility · 731 N MONTGOMERY CRT

Food Service · License 5166-1

COLD AND HOT STORAGE EQUIPMENT Critical

Coolers in the facility being used for cold holding temp of 41 degrees F was not functioning adequately. Due to the non-powered nature of the cooler and it's use of ice for cooling it is not able to maintain or recover back to 41 degrees or lower.
COOLING OF POTENTIALLY HAZARDOUS FOOD Critical

Shredded cheese bagged lettuce toppings noted not being adequately cooled to prevent the growth of harmful bacteria. Due to the non-powered coolers being utilized to keep ready to eat food items help at or below 41F the higher risk items out of temp must be discarded or used within 4 hours after rising above 41F.

This visit is not one of the two scored inspections. The record has no score for this visit.

EMPLOYEE HYGIENE Critical

Employee hygiene has improved handwashing and changing soiled golves practices observed during inspection.
COLD AND HOT STORAGE EQUIPMENT Critical

Adequate cold holding temp of 41 degrees F storage equipment noted not provided to properly maintain safe food temperatures. Food items not being cooked within and hot held are not at 41F in non-powered coolers. Food items must be used or discarded when outside of the required 41F.
CROSS CONTAMINATION Critical

Raw meat is being stored in a separtate space away from ready to eat food items.
COOLING OF POTENTIALLY HAZARDOUS FOOD Critical

Shredded cheese bagged lettuce toppings noted not being adequately cooled to prevent the growth of harmful bacteria. Due to the non-powered coolers being utilized to keep ready to eat food items help at or below 41F the higher risk items out of temp must be discarded or used within 4 hours after rising above 41F.

EMPLOYEE HYGIENE Critical

Handwashing was not acomplished prior to begining food prep after being outside of the truck.
CROSS CONTAMINATION Critical

Raw meat noted being stored above food not to be further cooked. Raw pork being stored in the cooler amongst ready to eat food items such as lettuce.
COLD AND HOT STORAGE EQUIPMENT Critical

Coolers in the facility being used for cold holding temp of 41 degrees F was not functioning adequately. Due to the non-powered nature of the cooler and it's use of ice for cooling it is not able to maintain or recover back to 41 degrees or lower.
COOLING OF POTENTIALLY HAZARDOUS FOOD Critical

Pork fresh dairy and cut vegetables noted not being adequately cooled to prevent the growth of harmful bacteria. Observed temperatures ranging from 40F - 63F due to the non-powered nature of the cooler being used. Pork was cooked immediately due to being out of proper cold holding temperatures.
TEMPERATURE MEASURING DEVICES

Coolers noted with no thermometer.
PLUMBING SYSTEM

Faucet noted to be connected to hot and cold water lines incorrectly. Hot water on the cold handle and cold water on the hot handle. WIth the faucet handle incorrectly connected and the hot water temperature above 120F the risk for scalding is very high.
HANDWASHING LAVATORIES AND SUPPLIES Critical

Hand washing lavatory in kitchen noted blocked with a shelf and equipment.