| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (D) (I) Person-In-Charge Duties (Pf) PIC shall ensure rules in the code for food safety and handling are met by ensuring that
(D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf
(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.
Handwashing and temperature violations noted this inspection. PIC directly responsible as he was only employee operating. Education provided by EHS about expectations of PIC duties. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. No employee health policy available upon request. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. A copy of the employee health policy was emailed to PIC. EHS advised to have this document signed by everyone working on board the MFU and to have one copy laminated and posted in MFU. |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Repeat violation. A copy of vomit and diarrhea clean up policy was emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) PIC observed preparing cole slaw and checking temperatures of food after leaving truck and without washing hands first. Food employees must wash hands after engaging in activities that contaminate the hands. CDI. PIC instructed to wash hands before continuing working with food.
2-301.15 Where to Wash (Pf)PIC rinsed hands in 3 compartment sink.
2-301.15 Food Employees must wash hands in a handwashing sink. CDI. EHS corrected PIC. PIC washed hands in hand sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) No paper towels available at hand sink at beginning of inspection. Provide paper towels or approved alternative for hand drying at each handsink. CDI. Paper towels stocked.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Hand sink observed with many bottles and containers stored in it at beginning of inspection. CDI. Sink cleared out. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. -P Pork BBQ on steam table 117-127F. PIC states that BBQ had been well over 170F when pulled off of smoker less than 2 hours previously. Pork reheated in oven to 167F before returning to hot holding. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Equipment shall be maintained in good repair. Minor tears in screen on porch ara. Corrosion in bottom of sanitize compartment of 3 compartment sink causing minor leak. PIC has replacement sink on order. 0 points. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and accumulations. Extensive grease/drippings built up inside smoker. Clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.12 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. Cleaning needed on floors and walls inside mobile food unit to remove buildup of grease and soil. |