|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Pf
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. Handsink was blocked by large plastic pan. Pan moved during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. Salsa in top of prep unit was 50F. Salsa was preportioned and sitting above cooling zone of the unit. Salsa moved to bottom of prep unit as corrective action. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) No date marking observed today. Make sure all refrigerated cooked foods are properly date marked. A verification visit will be made to ensure proper date marking.
3-501.17 Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Tubs of meat were being cooled on the mobile food unit. No cooling shall take place on the mobile food unit. All cooling shall take place at the commissary. The mobile food unit does not have the equipment to cool foods.
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. 2 large containers of meat was being cooling at room temperature and were 90F to 110F. Once foods reach 135F they must be actively cooled by methods above. Meat was placed on ice during inspection. One pan placed on ice was 70F when checked.
A verification visit will be made to ensure no cooling is taking place on the food truck. All cooling shall take place at the commissary. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Do not use single-service cup as a scoop or way to dip out soup. Single-service cup was floating in soup that was hot holding. Cup was removed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Detailed cleaning needed of equipment surfaces. |