| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14; Priority; Observed no hand washing during inspection. Water supply was turned off at the beginning of inspection. Observed employees crack raw shell eggs, exit the truck and return inside the truck. Then, changed tasks to handle RTE food without washing hands.
Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands.Manager requested hand wash-team member washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11; Priority Foundation; At the beginning of inspection. Found employee personal items stored inside hand sink.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Items removed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A); Priority; Observed team member crack raw shell eggs with gloved hands use the soiled gloves to stuff RTE tortillas.
If used, single use gloves shall be used for only one task such as working with raw ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Manager provided training. Team member removed gloves and re-washed hands. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114; Priority; No sanitizer available for wiping down food preparation areas. Sanitizer shall be readily available during all hours of operation. Manager obtained sanitizer from commissary at the end of inspection.
4-601.11 (A); Priority Foundation; Observed soiled food prep sink with soiled dishes and bulk dawn soap stored inside/ on drain board. Observed personal phone stored on cutting board at the stove area.
Equipment food-contact surfaces and utensils shall be clean to sight and touch- soap removed. Observed unwashed raw cabbage on the truck. The prep sink cannot be used until sanitizer is available. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; Observed large bucket of grated cheese stored at room temp. The following items were found inside unit holding above 41F. One bucket of raw chicken, one bucket of raw beef, two pans of cut cabbage, two large packages of hot dogs, two buckets of shredded cooked chicken holding above 41F. TCS food shall be held at 41F or below. Items discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18; Priority; Observed shredded chicken holding with preparation date 12/2/25 and salsa holding with preparation date 12/9/25. Observed pickled peppers held without date marking. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11; Priority; Observed bulk dawn soap and windex stored above makeline unit. Observed dawn soap of food prep sink drain board.
Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-204-112; Priority Foundation; Thermometer not available inside make line unit, used to store several TCS foods above 41F.
A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Observed no label for two spices stored above makeline units. Food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11 Priority; Water supply turned off at the beginning of inspection. Observed hot water not available inside truck.. The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Manager
arrived and restored hot water. Hot water shall be available during all hours of operation.
Manager turned on water supply and fixed water heater during inspection. |