|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) - No vomiting and diarrheal clean up procedure available. I will email owner produce, keep it available on mobile unit for future reference and inspections. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - Observed food handler handle raw bacon with gloved hand then handle cooked sausage patty with the same gloved hand that touched raw bacon. Food handlers that handle raw meats with their hands or gloved hands shall remove gloves and wash their hands before handling ready to eat foods. Food handler discarded food that was handled and washed their hands during inspection. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Two small containers of cornbeef hash were sitting on conter at 50F. Cold held TCS food shall be maintained at 41F and below. Recommended to owner they implement a time as a public health control for cbh once containers are put on counter. They stated they would have procedure filled out. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta - Metal seasoning shakers labels were worn and writing on them were not legible. All working containers of food shall be properly labeled to identify food inside. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses - Observed wet cloth sitting on counter when starting inspection. Wet cloths shall be stored in a sanitizing solution between uses or be discarded. Wet cloth was put into soiled linen container during inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Cleaning needed to bottom of prep cooler. Nonfood contact surfaces shall be cleaned at a frequency that prevents build-up. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks - There was no waste bin in close proximity to handwashing sink. The only trashcan was on the opposite end of the mobile unit. Keep waste bin close to handwashing sink. |