| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.12 Cleaning Procedure (P) Provide sufficient running water available to properly wash hands. VR |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). Remove storage from the handwashing sink to allow for proper hand washing. VR
6-301.11 Handwashing Cleanser, Availability (Pf). Provide soap at the hand sink. CDI Hand soap was provided.
6-301.12 Hand Drying Provision (Pf). Provide hand towels at the hand washing sink. CDI Hand towels were provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Cover all food containers in the coolers. CDI Containers were provided with a cover. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). Provide sanitizer available at all times for sanitizing food contact surfaces. VR |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Maintain hot held foods 135 degrees F at all times. CDI Rice and barbacoa were less than 135 and were discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Maintain all cold held foods 41 degrees F or less. VR |
|
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). Date mark leftover foods that will be cold held more than 24 hrs with a date mark not to exceed 7 days. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Store food buckets, food bags and water dispensers at least 6 inches off of the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Store wet wiping cloths in sanitizer between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C). Use an approved plastic or metal scoop with a handle to dispense salsa, not a styrofoam cup. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf). Provide a chlorine test kit for sanitizer. Test kit was given to operator by health inspector. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity - Quantity and Availability (Pf) Maintain sufficient hot and cold water available at all times of operation. VR |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C). Repair cracks in metal floor where needed in food truck. |