| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) PIC Duties (Pf)- PIC shall have active managerial control of foodborne illness risk factors to prevent the spread of foodborne illness. Violations today included cold holding, date-marking, food storage order, and handwashing. PIC needs to work with employees and provide training with regards to the violations listed in this report. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) The person in charge shall ensure that food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A). The facility had no employee health policy available to review. Recommend keeping copies at a location in the food truck. CDI by emailing the PIC an employee health policy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)- 2-501.11 Clean-up of Vomiting and Diarrheal Event- Pf A Food Establishment shall have written procedures for Employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Facility did not have a written procedure. CDI- provided written procedures today. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. An employee wearing gloves handled raw meat, then changed gloves, but did not wash hands. A glove change does not substitute for handwashing. Another employee washed their hands, but touched the faucet recontaminating their hands. CDI by the employees washing hands.
2-301.15 Where to Wash (Pf)- Food employees shall clean their hands only in an approved hand washing sink and may not clean their hands in a sink used for food prep or ware washing. An employee washed their hands in the 3 comp sink. CDI by the employee re-washing in the hand sink.
- The inspection started shortly after opening and some of the food workers arrived just before entry. Noted that there was no soap at the handsink and no water at the handsink indicating that either hands were not washed or they were washed in the 3 comp sink. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)- Each handwashing sink shall be provided with a supply of hand soap. Upon entry, there was no hand soap at the hand sink. CDI by the PIC moving hand soap to the hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Raw animal foods shall be stored according to their final cook temperatures and separate from Ready To Eat foods. Raw steak, tripe, and chicken were stored above RTE food. CDI by the PIC rearranging these items. |
|
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) - TCS food being hot held shall be maintained at 135F or above. Cooked pork, beef, and chicken were 112-114F in clay pots at room temperature. Per discussion with the PIC, these usually don't last more than 3 hours. CDI by placing these items on emergency TPHC. TPHC procedures were emailed to the PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- TCS food being cold held shall be maintained at 41F or below. Lettuce 44F, salsa 48F, cheese 55F, and ham 55F were stored in the reach in cooler. The ambient air temperature of the reach in cooler was ranging from 44-51F. Per discussion with the PIC, these items were moved into the unit this morning. CDI by PIC moving items into an ice bath for rapid cooling while starting the make unit for cooling. The make unit was below 41F and all TCS items were moved to the make unit. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. Several bags of cooked barbacoa had dates from more than 7 days ago. These items were previously frozen. CDI by the PIC marking the date they were removed from the freezer. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Working containers holding food/ingredients that are not easily identifiable, and are removed from their original packages, shall be identified with the common name of the food.
(Does not have to be English) A few containers of spices weren't labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)- Outer openings of a food establishment shall be protected against the entry of insects and rodents by closed, tight-fitting windows, solid, self-closing, tight-fitting doors, and filling or closing holes and other gaps along floors, walls, and ceilings. Either keep the door closed during operations or have an effective screen. The door was open during the inspection with no screen. |
|
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)- Equipment shall be maintained in good repair. The reach in cooler was not maintaining TCS foods at 41F or below. Do not use this unit for TCS foods until corrected. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat- Plumbing systems shall be maintained in good repair. The three comp sink has a significant leak from it's faucet. Due to this leak, the food employees are keeping water shut off until they need to use it which makes handwashing less convenient. |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
No |
Sewage shall be disposed through an approved facility that is either a public sewage treatment plant or an individual sewage disposal system that is sized, constructed, maintained, and operated according to law. Wastewater was leaking out of the food truck during the inspection. CDI by the PIC closing the valve for the wastewater. |