| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - PIC during time of inspection did not have an ANSI accredited food protection manager certification. A CFPM shall be present during all hours of operation. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) - Cooked beef at the bottom of the pizza prep cooler was 110F. Owner stated the beef was cooked ~ 2 hours prior. Hot foods shall cool from 135F to 70F within a 2 hour period and then to 41F within a total of 6 hours. Beef was discarded during the inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Two bags of shredded cheese in 2 door cooler were 56F-58F. Owner was not sure why the temperature on them were so warm. Cold held TCS food shall be maintained at 41F and below. Both bags of cheese were discarded during inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - Observed precooked diced chicken, cooked steak, and cooked sausage without dates on them. All were opened >24 hours prior. Owner stated they were opened 2 days prior. Ready to eat TCS food shall be dated if not used within 24 hours of making or opening from manufacture packaging. Allowed owner to dated foods during inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) - Observed chemical spray bottle stored on 3 compartment sink drainboard directly beside single-use food trays. Store chemicals in a manner to prevent possible cross contamination with single-use articles, clean utensils, foods, and equipment. Chemical bottle was moved during the inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) - Meatballs and marinara sauce at the bottom of the pizza prep cooler were 66F and owner stated they were made 2 hours prior. After 20 minutes the meatballs were still 66F, REHS allowed owner to heat meatballs in oven and keep them hot. Cooked beef was not cooled properly in the pizza prep cooler on the truck. The reach-in portion of the pizza cooler is not made for rapid cooling and shall only be used to keep TCS foods at 41F and below.
Your food service permit states:
-All food shall be at 41F and below when being put onto the truck.
-All foods shall be prepared at the commissary and be in a ready to cook or serve form when on the food truck.
TCS foods that are cooling on the food truck will immediately discarded in future inspections. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - Observed several single-use articles stored right side up with debris throughout them. Single-use articles shall be kept covered or inverted to protect the food contact portion. Single-use articles with debris in them were discarded and others were inverted.
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - Observed pizza boxes and Styrofoam take out trays stored on the flooring (in plastic). Single-use articles shall be stored up off the flooring 6". |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Cleaning needed to the floors and walls throughout truck to remove build-up. Physical facilities shall be cleaned at a frequency that keeps them clean. |