1: 1200-23-01-.02(1)(a) Present employees do not have knowledge of basic food handling. CA: trained; when PIC showed mid inspection strongly suggested food handlers class to all employees.
2: 1200-23-01-.02(2)(a)2. Employee health policy not known nor available. CA: trained, left copy.
6: 1200-23-01-.02(3)(a) Observed employee enter truck from outside with gloved hands, then proceed to reheat foods without washing hands. CA: trained employee and PIC on when to wash hands.
8: 1200-23-01-.05(2)(e)1.(i) Hand sink observed blocked with dirty dishes. CA: removed dishes from hand sink.
14: 1200-23-01-.04(6)(a)1. Present employee does not know how to set up a 3 comp sink properly. CA: trained employee as well as PIC who showed mid inspection.
19: 1200-23-01-.03(5)(a)6. Grilled chicken (103F) and gyro meat (93F) in warmer not holding at proper temp. CA: reheated items to at least 165F; kept product on grill top.
20: 1200-23-01-.03(5)(a)6. Lettuce (84F) and salad mix (90F) on warmer not holding proper cold holding temps. CA: trained employee on proper cold holding temps; embargoed product (5lbs).
34: 1200-23-01-.04(2)(d)9. No visible thermometer in prep cooler.
37: 1200-23-01-.03(3)(b)1. Observed empl drink, broken seal water bottle, stored on food prep surface.
37: 1200-23-01-.03(3)(b)1. Self service items in open containers stored outside unprotected.
43: 1200-23-01-.04(9)(c)1. Observed boxes of togo and single use items stored on top of food truck unprotected.
46: 1200-23-01-.04(5)(a) No test srips available.
47: 1200-23-01-.04(6)(a)1.(iii) Cutting boards of prep coolers have excessive deep cuts and grooves.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
