| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf Food safety rules were not being maintained by the PIC.
2-102.12 - Certified Food Protection Manager: |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
(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. No certified food protection manager present at the time of the inspection. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 - When to Wash: Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P PIC went from handling dirty dishes to food prep, he was instructed to wash his hands and told to make sure that after washing his hands that the faucet was turned off using a papertowel. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Incorrect stack order in both reach in coolers, raw beef over raw fish and raw chicken in a bag with cheese in the reach in cooler. The chicken was moved to the bottom shelf and the beef was put below the fish. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Lamb stew was observed in the small make unit that is not working at 109F, it was moved to the stove and reheated to 172F. The PIC was instructed to keep all hot items either on the stove or in the hot holding cabinet. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC was initially missing a hair restraint, he put one on mid way through the inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service boxes stored on the floor, all single service should be at least 6 inches off the ground. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. The make unit is not holding temperature at or below 41F. No items that were being held in the unit. Replace the missing handle on the hot water faucet. Repair within 10 days and call Katherine Doyle at 336-314-9046. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Detail cleaning needed in coolers and on shelves throughout. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: A plumbing systems shall be repaired according to law. P Immediate suspension issued for plumbing issues. Call Katherine Doyle at 336-314-9046 when it is repaired to have the suspension lifted.
The hand sink on the food truck is not draining, the PIC states that the waste water tank was not drained this morning at the commissary. The waste water tank should be emptied each day when the truck is at the commissary. There is also a leak under the 3 compartment sink resulting in water on the floor. All plumbing must be repaired and functional. Call Katherine Doyle at 336-314-9046 when the plumbing has been repaired, until it is evaluated and the permit suspension is lifted the food truck can not operate. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Detail cleaning needed throughout the truck. |