| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf -- The handwashing sink had a cutting board stored inside. Keep the handwashing sink accessible for employee use. Also, the employee working on the food truck today was not aware of how to turn on the handwash sink (the GFCI plug had to be reset), so that made handwashing inaccessible. The cutting board was removed to correct the violation. The employee was shown how to turn the handwash sink on. |
|
22
|
1.50
|
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 containers of food in the single-door reach-in cooler at 45°F- 60°F (see temperature observations). The owner stated that they were bought before coming to open and that the generator was not operating during the transport of the food. Also, sliced tomatoes and lettuce were reading around 47°F-58°F. Store TCS foods at 41°F or below when cold holding. The units appeared to be working properly, the temperature issues were more procedural, so the foods were allowed to be kept in the unit, but the food needs to be cooled properly and quickly. The owner was advised to place foods bought at the store in ice chests if the units are not running at the time of travel or to have the generator operating during travel. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed recently cut tomatoes and lettuce being attempted to cool in the top of the sandwich prep unit. The top of a sandwich prep unit is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The tomatoes and lettuce were moved to a properly operating unit to correct the violation. |
|
47
|
0.50
|
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 -- Observed a missing door on the fryer. The water heater was not operating. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - Pf -- No chlorine/quat test strips were available at the time of inspection. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Have new test strips available for the food truck on or before 6/25/25. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed grease, dust, and crumbs on tops of equipment, shelving, and inside refrigeration, and under the grill. The flters in the hood system need to be kept clean. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11 Capacity-Quantity and Availability - Pf -- The hot water temperature in the establishment was too low. The hot water system was not operating properly. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. This will need to be repaired on or before 6/25/25. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-303.12 Protective Cover or Device - C -- Place a protective cover over the fresh water tank. It can be vented to allow for pressure changes. A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device shall be provided for a water inlet, outlet, and hose. It was reattached to correct the violation.
5-205.15 (B) System maintained in good repair - C -- Observed the three compartment sink leaking as water was turned on. The outlet hose appeared to be too short. Also, the handwash sink will not turn on without hitting the reset button on the GFCI outlet. The water heater system has malfunctioned. A plumbing system shall be maintained in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- (0 POINTS): Clean the floors under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- (0 POINTS): Reattach the moulding where falling on the right side of the hood. Or, the area can be cleaned and the opening between the hood and the food truck interior can be filled with silicone. Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C -- (0 POINTS): Observed a cell phone placed on a cutting boards briefly. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. The phone was moved to correct the violation. |