|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H); Priority; Employee left truck to go outside. Employee returned to the truck and did not wash hands before donning new gloves for food preparation. Wash hands before donning gloves to initiate a task that involves working with food. CDI- PIC washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11; Priority; Small container of tilapia stored on shelving beside and above ready-to-eat foods. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food was rearranged during the inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2); Priority; Salsa verde stacked to high in container in prep cooler. Consume broth stored on prep table at 42F. Maintain TCS foods in cold holding at 41F or less. CDI- PIC placed salsa beneath the prep cooler top and consume immediately placed into the reach in cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Ham, hotdogs, and cooked meats from 2 days ago cooked/opened in commissary and not labeled properly on the food truck. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- PIC was able to confirm dates and date marked the foods. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11; Priority Foundation; The chlorine sanitizer and sanitizer bucket were not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI- PIC labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11;Core; Agua frescas (including horchata, jamica, and pina) stored in igloo dispenser coolers on the floor of the truck. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Consider adding commercial beverage dispenser that can be located on top of low cooler table that maintains off the floor. Or utilize dunnage racks. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; The gasket on the prep top refrigerator and grill drawers are torn. All equipment must be maintained clean and in good repair. Repeat. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11; Core; Repair the screen door to the truck. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |