| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
The person in charge shall be a certified food safety protection manager who has shown proficiency through passing a test of the accredited program.
PIC certificate expired July 2025. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
None of the employees washed their hands after changing their gloves. No employee washed their hands upon entering the food truck.
FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and:
After handling soiled EQUIPMENT or UTENSILS; During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; Before donning gloves to initiate a task that involves working with FOOD; and After engaging in other activities that contaminate the hands.
CDI-EHS advised all employees to wash their hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Observed cooler being stored on top of hand sink.
Hand wash sink must not be used for purposes other than handwashing and shall be maintained so that it is always accessible for employee use.
CDI-Cooler was moved. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed lettuce (50F) and cooked rice (45F) in reach in cooler (RIC) not maintaining temp of 41 or below.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at (41F).
CDI-Items were packed in large quantities inside the RIC. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Observed several items without dates.
Food prepared and held in an establishment for more than 24 hours at a temp of 41F or less should be marked with the day/date to be discarded for a max of 7 days.
CDI-PIC added dates to food items. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Observed sauce bottles without label.
Except for containers storing food that can be unmistakably recognized, food removed from original packages shall be identified with the common name of the food on the container. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Observed employee not wearing hair restraint.
Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
Yes |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Observed plastic forks stored facing up exposed to contamination.
Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C)
Observed aluminum foil being used as shelf liner and on stove.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.16 Warewashing Sinks, Use Limitation (C)
Employee informed EHS they wash hands in 3 comp sink.
A WAREWASHING sink may not be used for handwashing. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C)
Observed gaskets with black buildup.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed food debris/grease on floors and walls.
Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-305.11 Designation - Dressing Areas and Lockers (C)
Observed phone, air pods, and keys on prep counter.
Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
6-303.11 Intensity - Lighting (C)
Lighting over grilled measuring 23.6 FC.
The light intensity shall be: At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. |