| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (P) (Pf)
The PERSON IN CHARGE shall ensure that:
(I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf
(K) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING; Pf |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. |
|
11
|
1
|
Food obtained from approved source |
No |
Yes
|
Yes |
3-201.11 Compliance with Food Law (P) (Pf) PIC was only able to provide 1 receipt for foods purchased on the food truck during the inspection. PIC stated that the reciepts were kept at home.
**A verification visit will be conducted within 3 days to ensure receipts have been moved to Food Trailer**
(A) FOOD shall be obtained from sources that comply with LAW.P |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
4-702.11 Before Use After Cleaning (P)
-The potato/fry chopper had built up food residue on the surfaces. This piece of equipment shall be cleaned each day it is used.
-A small cutting board has bread crumb residue on the surfaces, other cutting boards kept on the three compartment sink need to be cleaned. If bread is all this cutting board is used for, it shall be cleaned each operation day. If the cutting board is used for cutting meats or fruits and vegetables, it shall be cleaned at least every 4 hours. CDI: Employee was told to clean these pieces of equipment.
-Clean all equipment in the clear storage container under the prep sink where droppings were found.
-The warewashing sink was visibily dirty and did not seem to have been used for cleaning and sanitizing of dishes and equipment in a long time. All dishes and equipment shall be washed through the three compartment sink (Washed, rinsed and sanitized) when they are dirty or contaminated.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) The tall reach in cooler was only holding at 47F and most of the foods in this cooler were only 48F. These foods were moved into the flip top cooler that was holding at 39F.
**Verification visit will be conducted within 3 days to ensure this cooler is properly working**
Time/temperature control for safety foods shall be held at 41F or lower. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) The tall reach in cooler is unable to properly hold foods at 41F or lower. This unit needs to be repaired so it can hold proper temperatures.
EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (C) Vermin droppings were found in a storage container of clean equipment on board the Mobile Food Unit. The PIC stated that they were aware and there was no longer an issue with vermin. PIC was told to clean all areas of the truck to ensure this will not be a problem again.
The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(D) Eliminating harborage conditions. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces (C) The cutting board on the flip top needs to be resurfaced or replaced. There is dark staining on the cutting board that may not fully come off during times of cleaning and sanitizing. PIC Stated that they were planning on ordering a new cutting board.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (C)
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
-Bleach was not available during the inspection. Products used to make an approved sanitizer shall be located on the unit at all times.
-The warewashing sink was very dirty and had old food residue (fries cut from potatos) that had molded and fallen into the sink basin.
(B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. Pf
A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
-Facility needs to be cleaned of built up food residue and other debris. Clean under cutting boards, shelving units, sides of fryers, beside table top oven, under table top equipment like the steam table and microwave. Clean insides of clean equipment storage containers, etc.
-Remove single service tray that has built up grease residue for storage of hot held, fried items (french fries, chicken tenders). This hot hold location shall be switched out (single service containers discarded, multi-use containers cleaned) at least every 4 hours). This container seems to have been used for several events without being changed.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Plumbing maintained in good repair (C) The plumbing under the sinks is leaking when the pump and faucets are used and needs to be repaired.
A plumbing system shall be maintained in good repair and condition. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floors, walls and crevices around the facility need to be cleaned. Remove items that are not used and discard old containers and trash so that cleaning around the unit will be easier to complete.
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |