| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 (A) - (P) (Pf) PIC is not ensuring that food is holding at safe temperatures. PIC shall ensure rules in the code for food safety and handling are met. CDI-Reviewed requirements for active managerial control with PIC. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) The person in charge was unable to provide a Food Protection Manager Certification at the time of inspection. PIC shall demonstrate knowledge by being a certified food protection manager. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee observed drinking water at cook line around open food and clean equipment. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C) Water at handwashing sink was only reaching 82 F. Provide at least 100F water at handsinks.
6-301.12 Hand Drying Provision (Pf) Paper towels were not provided at handwashing sink upon arrival for inspection. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Container of open raw chicken was stored directly above containers of ready to eat pickled onions and cabbage. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready to eat foods. Corrected During Inspection - Items were relocated to proper storage order. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Slicers and food storage containers that were stored as clean were observed with heavy food debris build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC removed items to clean further prior to use. |
|
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) Cooked onions and cooked peppers inside the steam unit were registering between 120-134 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately reheated items on flat top back to 165 F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several bags of shredded cheese inside make unit cooler were observed at 46 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC stated that these were purchased from the grocery store within the last couple of hours. Cheese was moved into two door reach in cooler too cool down to 41 F. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Facility has failed to date all temperature control for safety, ready to eat foods that have been prepared or opened. Several cooked food products observed such as cooked chicken, cooked barbacoa, cooked beans, etc. All TCS/RTE foods once opened or prepared shall bear a date marking label if held more than 24hrs. Corrected During Inspection - Provided education on date marking and emailed fact sheets to PIC |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Two large bulk food containers beside the make unit at the entrance of the food truck are not properly labeled to identify the contents of the container. Label all working containers of food products such as oils, spices, salts, flour, and sugar. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
Yes |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Large container of peeled bananas stored directly on the floor inside the food truck. Food shall be stored at least 6 inches off of floor where it is not exposed to splash, dust or other forms of contamination. |
|
47
|
0
|
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) Gaskets on make unit cooler are spilt and no longer in tact. Make unit is leaking water underneath, which is being caught in buckets to ensure water isn't running onto floors. Equipment shall be maintained in good repair and proper adjustment. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Conveying Sewage (P) At the time of inspection there was a puddle of gray water on the ground underneath the back of the truck (closest to the road and sidewalk). Maintain sanitary sewage system according to Law. Corrected During Inspection - At the time, it did not seem as though this was actively coming from the food truck itself during the inspection. Upon discussion with PIC, it was stated that this came from cleaning efforts at the end of the night when the truck closes. Discussed proper sewage disposal to ensure gray water is not being disposed of on the ground. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Large accumulation of unused equipment is being stored on the exterior of the unit, such as an old reach in cooler and old cooking equipment. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. |