| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12; Priority - Observed food employee wash hands in container of water for a few seconds without soap because water was not coming out of handsink faucet at the time...Wash hands for at least 20 seconds, following the cleaning procedure to adequately wash hands. Use warm water, soap, scrub 10 to 15 seconds, rinse hands and dry them with paper towel...CDI by education and having worker properly wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A); Priority Foundation - (REPEAT) At beginning of inspection, several utensils were in handsink basin...Handwashing sinks shall be accessible at all times for employee use...CDI by removing utensils from handsink basin. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1); Priority - (REPEAT) Some foods on grill top were hot holding below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating foods. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 and 18; Priority Foundation - A few bags of cooked foods prepared the day before had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11; Priority Foundation - (REPEAT) Red and green buckets of wiping cloth sanitizer were not labeled with their contents (green bucket with sanitizer solution was labeled as "detergent")...Working containers of sanitizers, cleaners, etc. shall be labled with the names of products inside them...CDI by labeling buckets. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation - Cooked peppers and green tomatoes were cooling on counter top in covered container (no active cooling taking place)...TCS* foods shall be cooled rapidly using shallow containers (2-4 inch food depth), ice-water bath with constant stirring, adding ice as an ingredient and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by adding ice and cold water directly to peppers and tomatoes. NOTE: DO NOT cool large amounts of foods on mobile food unit. This must be done at the commissary since inadequate facilities are available to cool foods quickly on the food truck. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; Core - Container of salt and bags of food were stored on floor...Food shall be protected from contamination by storing at least 6 inches above the floor...Elevate foods 6 inches above floor. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(A), (B) and (D); Core - (REPEAT) Several clean utensils were stored with food contact surfaces facing upward...Utensils shall be stored to prevent potential contamination...Store utensils with handles up and presented to user. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core - (REPEAT) Some metal shelving and holders for spices/condiments were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of shelving. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12; Priority Foundation - At beginning of inspection, no water was available at handsink faucet and very little water was at utensil washing sink faucet. For a short period of time during inspection, water was finally available at handsink but by the end of inspection, no water was available at handsink again....Water under pressure shall be provided to all faucet fixtures...CDI by voluntarily closing the mobile food unit for the day until water system on MFU is fixed. |