| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed employee on truck stated that she has taken Servsafe course but did not have her certificate on truck during inspection. Must be able to provide documentation of certification at all times during operation. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Employee remembers signing employee health agreement but could not list any reportable symptoms or illnesses. CDI by instruction; copy of policy emailed to PIC to print and post on truck. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed PIC put on gloves without first washing hands. CDI by instruction; gloves discarded and hands washed.
2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle cell phone then put on gloves without washing hands. CDI by instruction. Employee properly washed hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed PIC use cloth towel to dry hands after washing. CDI by instruction. Observed both employees use bare hands to turn off faucet of hand sink therefore recontaminating hands. CDI by instruction; employees rewashed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at hand sink intermittently working. CDI. Washed my hands several times during the inspection and water was 77F until making adjustment with faucet at 3 compartment sink. Then water increased above 120F. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm quat or chlorine in spray bottle labeled as sanitizer. Observed no bleach or quat concentrate available on unit to mix sanitizer. Verification required. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods holding in cambros units under 135F. See temperature chart. CDI by reheating items to a minimum of 165F in smoker. Smoker was full of product in process of cooking. Product was removed and any other hot foods unable to fit in smoker were placed back in cambros and PIC left location to take items to commissary (Carolina Commercial Kitchen) to reheat and/or finish cooking. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in prep unit above 45F. See temperature chart. Truck is on location from 10:30-2pm. PIC agreed to discard all items in prep unit after lunch service upon return to commissary. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open package of hot dogs and open package of lettuce without dates. CDI by dating. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed clorox wipes stored on shelf with single service items.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser unlabled. CDI by labeling. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed truck in need of more mechanical hot holding equipment in order to maintain amount of food 135F and above or only the amount of food that can fit in existing equipment may be stored on unit.
3-501.15 Cool foods to 45F and below before placing in refrigeration to be held cold. Observed potato salad and coleslaw made on truck using room temperature mayonaise and stored in top of prep unit. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of truck open upon arrival. Observed numerous flies present on unit. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed box of portabello mushrooms in prep unit. Mushrooms were not washed and truck is not permitted to wash produce on unit. Produce must be washed at commissary before brining on truck to be cooked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic fryer on unit. Fryer was not on unit at time of permitting and was not permitted for use. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips available at time of inspection. Verification required. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water heater intermittently providing hot water. Repair to ensure unit can provide hot water at all times of operation. |