| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Food employees were observed changing tasks during the inspection without first washing their hands. Proper handwashing was not observed at times when activities may have resulted in hand contamination.
Food employees are required to wash their hands after any activity that may contaminate their hands and before engaging in food preparation or other food-handling tasks.
Employees were instructed to wash their hands. Corrected During Inspection (CDI) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Corn was observed stored in a white bucket on the grill top covered with cardboard. The corn was measured below 135°F.
Time/Temperature Control for Safety (TCS) foods shall be maintained at 135°F or above when held hot.
Corn was voluntarily removed from the bucket and transferred to the steam table to maintain proper hot-holding temperatures CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
The chlorine sanitizing solution was measured at approximately 2,000 ppm and was being used as a disinfectant rather than a food-contact surface sanitizer.
Chlorine sanitizing solutions used on food-contact surfaces shall be maintained at the appropriate concentration in accordance with regulatory requirements.
The chlorine solution was diluted to 200 ppm, and the concentration was verified during the inspection. CDI
7-102.11 Common Name - Working Containers (Pf)
A chemical spray bottle stored beneath the plumbing of the three-compartment sink was observed without proper labeling.
Working containers of chemicals removed from their original containers shall be clearly identified with the common name of the chemical to prevent misuse and ensure employee safety. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Staff properly labeled the chemical spray bottle with its common name during the inspection. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Fruit cups containing watermelon, cantaloupe, and honeydew were observed stacked on top of one another at the top of the preparation unit. Additional fruit cups containing watermelon, cantaloupe, and honeydew were observed stored in an exterior display cooler where inadequate air circulation was noted, preventing the Time/Temperature Control for Safety (TCS) fruits from being maintained at proper cold-holding temperatures. Cut cantaloupe was observed stored in a container outside of the air circulation of the preparation unit.
Foods requiring cooling shall be cooled using approved methods that facilitate rapid temperature reduction, such as placing food in shallow pans, dividing food into smaller portions, utilizing rapid-cooling equipment, stirring food in an ice-water bath, using containers that promote heat transfer, adding ice as an ingredient, or employing another effective cooling method. When food is placed in cooling or cold-holding equipment, containers shall be arranged to maximize heat transfer through the container walls and be left loosely covered, or uncovered when protected from contamination, to allow heat to dissipate effectively during the cooling process.
Fruit cups were unstacked and relocated to the rear lower section of the preparation unit to facilitate proper cooling. Fruit cups stored in the exterior display cooler were removed and transferred to the mobile food unit preparation cooler to ensure adequate cooling and temperature maintenance. The container of cut cantaloupes was relocated to the bottom of the preparation unit where adequate air circulation was present to support proper cooling and maintenance of cold holding temperatures. Corrected During Inspection (CDI) |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
COMMENT
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Food ingredients were observed throughout the kitchen and exterior food storage area without consistent labeling.
Food items removed from their original containers and held for use shall be clearly identified with their common name to ensure proper identification and prevent misuse.
Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. REPEAT |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Outer Openings, Protected (C)
The front door of the truck observed to be left open during operation.
Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
6-501.111 Controlling Pests (C)
Gnats and flies were observed within the mobile food unit, and ants were observed crawling inside the exterior display cooler.
The premises shall be maintained free of insects, rodents, and other pests. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Bulk syrups were observed stored directly on the floor inside the mobile food truck. An opened container of cut cantaloupe was observed stored on top of exposed watermelon in the top portion of the preparation unit.
Food shall be protected from contamination by storing it in a clean, dry location, away from splash, dust, and other sources of contamination, and at least 6 inches (15 cm) above the floor.
Bulk syrups were removed from the floor and placed on a shelf. CDI, REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
COMMENT
4-903.11 (B) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (C)
Equipment and an aluminum foil pan were observed stored directly on the floor inside the school bus storage unit.
Clean equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location, protected from splash, dust, and other sources of contamination, and at least 6 inches (15 cm) above the floor.
Per management, these items are no longer in use and will be voluntarily returned to the commissary or discarded. |
|
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 (C)
The exterior display cooler was observed with an ambient air temperature ranging from 54°F to 66°F. Additionally, a door on the metal cabinet beneath the three-compartment sink was observed to be off its hinges.
Equipment shall be maintained in a state of good repair and condition, and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, secure, and properly adjusted in accordance with manufacturer specifications. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
COMMENT
4-602.13 Nonfood Contact Surfaces (C)
Label residue and grime were observed on the exterior surfaces of clean dishes.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing (C)
A crack was observed on the windshield of the food truck.
PHYSICAL FACILITIES shall be maintained in good repair. REPEAT |