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Facility Inspections
Facility Details
Facility Name:MOGO BBQ #3 8F84131
Site Address:326 COMMERCIAL ST, SAN JOSE
Phone:(408)667-6595
Programs Description:MOGO BBQ #3 8F84131
MOBILE FOOD FACILITY - FULL FOOD PREP
Inspections
Latest Inspections:
05/24/2015 - ROUTINE INSPECTION-COMPLETED
Major Violation Cited - K05M - Hands not clean/improperly washed/gloves not used properly
Definition:
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Major Violation Cited - K14M - Food contact surfaces unclean and unsanitized
Definition:
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Minor Violation Cited - K40 - Wiping cloths: improperly used and stored
Definition:
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

04/03/2015 - FOLLOW-UP INSPECTION
Minor Violation Cited - K07 - Improper hot and cold holding temperatures
Site Observation:
REACH-IN MEASURED 40-43F.

04/01/2015 - ROUTINE INSPECTION-COMPLETED
Minor Violation Cited - K06 - Inadequate handwash facilities: supplied or accessible
Definition:
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Major Violation Cited - K07M - Improper hot and cold holding temperatures
Definition:
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Minor Violation Cited - K38 - Inadequate ventilation and lighting in designated area
Definition:
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Minor Violation Cited - K39 - Thermometers missing or inaccurate
Definition:
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Minor Violation Cited - K47 - Improper signs posted
Definition:
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

06/06/2014 - CRITICAL HAZARD FACTORS
Major Violation Cited - K07M - Improper hot and cold holding temperatures
Site Observation:
Potentially hazardous cold food is held at 44 F or above as a reuslt of an improper process, practice or equipment failure.[CORRECTIVE ACTION]All potentially hazardous cold food must be held at 41 F or below. All foods were kept on ice and unit was fixed during inspection.
Major Violation Cited - K21M - Hot and cold water not available
Site Observation:
An adequate, protected, pressurized, potable supply of hot and cold water is available. [CORRECTIVE ACTION]Provide potable under pressure to all sinks in the facilty. Food truck was not allowed to serve until water, cold and hot is provided. Hot water must be at minimum of 120 F. Issue was corrected on site.
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Site Observation:
Refrigeration units not maintaining phf at 41 degrees or below.[CORRECTIVE ACTION]Refrigeration must be capable of maintain PHF at 41F or below.

04/11/2014 - FOLLOW-UP INSPECTION