|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
•The handsink did not have paper towels available. 6-301.12 - Hand Drying Provision Pf. CDI by PIC restocking |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
•Foods inside the reach-in cooler were above 41f including cooked pork, raw beef, raw shrimp, and ceviche. PIC stated they turned all refrigeration off during transport. Food truck should be equipped with an inverter and battery to power refrigeration during transport. All TCS foods shall be maintained cold at 41f/below. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P CDI by PIC reheating to at least 165f, voluntary discard of the ceviche |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
•Foods missing date markings includes cooked pork & ceviche. PIC stated these foods were prepared at 2 days previous. Food Handlers shall date mark prepared TCS foods in refrigeration to indicate when the food was prepared or original container was opened. 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition P. CDI by date marking food containers |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
•A few stacks of trays were on a shelve over the prep line with the open side up (unprotected/not inverted). 4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: |