| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment did not have a procedure for the clean-up of bodily fluids. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI - A Vomiting and Diarrhea clean-up plan was given to the person in charge. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) At the start of the inspection there was a sponge in the handwash sink. There was a large trash can in front of the hand wash sink making it hard to reach. A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. A HANDWASHING SINK may not be used for purposes other than handwashing. CDI - Sponge was removed from the hand sink and the trash can was moved. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) There was cheese at 60 degrees F in the flip top cooler - this was the only TCS item in this unit. For customer self-service, there was green salsa at 45 degrees F and red salsa at 50 degrees F. Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. All of these items moved from a functioning reach in cooler within the past couple of hours so they were placed back into functional cold holding. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers - (P). Working container of sanitizing solution not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Bucket of sanitizer was labeled during the inspection.
7-201.11 Separation - Storage (P) The bucket of sanitizer was stored on a shelf directly beside plastic wrap. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
CDI - Bucket of sanitizer was moved to a shelf that only holds chemicals. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C. Back door and front doors observed open during food preparation. Food outside for customer self-service was not protected from insects. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings.
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P. REPEAT. Foods (salsas) stored unprotected for self-service. There was also a glass door cooler and a chest freezer accessible to customers. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination using PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Store ALL foods inside food truck. CDI- Foods moved to inside food truck to be individually packaged. Cease storage of food outside of food truck. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing C. Single-service items (trays and plates) store with food contact surfaces exposed. There were also many single-service items stored outside of the food truck and accessible to customers. Single-service items shall be kept in the original protective PACKAGE or stored by using other means (up-side down) that afford protection from contamination until used. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) There was a torn gasket on the white tall reach in cooler. The flip top cooler on the food truck has an ambient temperature of 48 degrees F and needs to be repaired. All equipment shall be in good repair.
4-205.10 Food Equipment, Certification and Classification (C) The mortar used for the salsa is not approved - it is not smooth and easy to clean. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) The handle to the reach in cooler and the gaskets on the coolers had build up. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-104.11 System - Distribution, Delivery, and Retention (Pf) Mobile food unit hooks water line up to a source at Green Flea Market. All water supply must be obtained at their approved commissary, Joe's commissary.
Water shall be received from the source through the use of:
(A) An APPROVED public water main; or
(B) One or more of the following that shall be constructed, maintained, and operated according to LAW:
(1) Nonpublic water main, water pumps, pipes, hoses, connections, and other appurtenances,
(2) Water transport vehicles, or
(3) Water containers.
CDI - This was discussed during the inspection - education provided. Hose was unhooked. |