|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C). 2-401.11 Eating, Drinking, or Using Tobacco. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result
- Observed 1 food handler chewing while handling food. Educational provided. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Employee shall wash their hands (H) Before donning gloves to initiate a task that involves working with FOOD; P
- Observed 1 employee who was taking orders and cash, donning new gloves, and handling food without washing hands before donning gloves. Corrected during inspection (CDI): educational provided; employee washed hands, then donned new gloves. Food involved was removed from the public service. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food, Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
- Observed sliced ham (50F, within 45 minutes) stored above the cold line of the prep top cooler, and ham with the temperature higher than 41F. CDI - the ham involved was restored in the prep cooler reach-in to cool it down. Repeat |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
- Observed Clorox (cleaning solution) stored together with bottles of hot sauce. CDI - the Clorox restored under the compartment sink. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
- No thin probe food thermometer available to review during the current inspection. Repeat. Verification due by 6/1/26 |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C). The mobile food truck, all openings to the outer air must be protected against the entry of insects and pests.
- Observed front window taking orders with no effective means to prevent insects from entering the unit.
- Observed the back entrance with a screen door curtain, but the curtain was folded and did not cover the entry door.
No live insect was observed during the current inspection. Discussed the matter with the person in charge (PIC)
Repeat. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
- Observed hot sauce bottles stored together with cleaning solution. CDI - see line 28 |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
- Observed at the beginning of the inspection that 1 food handler had no effective hair restraint. CDI - food handler put on hair restraint. First observation, no point at this time. |
|