| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed person in charge not monitoring food temperatures, not transporting food on the MFU mobile food unit, using a red SUV car. Had to call Rueben the owner to turn ask how to turn on the water. Bringing water in 5 gallon containers. MFU has been observed sitting here since Friday and not moving. VR (verification required) unit shall transport food under refrigeration and return to commissary each day it operates. Mileage on MFU is 29,486. License tag is NC KFF-7043. Taco Mobile name is on the truck. A copy of the permit also needs to be kept on the truck. SEND THE INSPECTOR A PICTURE OF THE FOOD TRUCK AT THE COMMISSARY AT 3619 E INDEPENDENCE BV. WITHIN 10 DAYS.
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC (person in charge)shall demonstrate knowledge by being a certified food protection manager(CFPM). Observed no CFPM during inspection. The PIC has 210 days from permit issuance of 2-1-23 for compliance.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no Employee health policy on the MFU. CDI (corrected during inspection) printed copy provide to keep on the truck.
For more information on employee health policy, please visit: http://meck.co/FoodSafety |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no policy for these events on the the truck. CDI (corrected during inspection) Handout provided during inspection
For more information please visit: http://meck.co/FoodSafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed the water off upon start of the inspection. PIC had to call owner for instructions on how to turn on the water. CDI instructed both employees to wash their hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no. Hand wash sign at the hand sink. CDI sign provide at inspection. |
|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed two 1/6 pans of steak and two 1/6 pans of consume, broth above 41 F in the 2 door worktop cooler. PIC said they transported that food in the car. CDI by disposal or the 4 pans. Food shall be transported under temperature control and remain at or below 41F at all times.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed several items in the table top food warmer under 135F. CDI instructed PIC to heat or reheat all items on the flat top grill to at least 165F before putting them in the warmer. Warmer is for hot holding and not reheating. |
|
33
|
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. Food shall not be cooled on the truck. The 2 prep coolers are not sufficient to cool hot food. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 3 knives stored between the wall and the side of the flip top 2 door prep cooler. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-205.10 Food equipment certification. Observed a table top fryer not under the hood. Truck was not permitted with this fryer. Remove fryer since there in no room under the ventilation hood for the fryer. VR |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water pump not on upon arrival. Keep water on at all times during operation. CDI water was pump was turned on. |