1: Person In Charge did not have knowledge of food temperatures? Food temperature sheet given out at inspection
6: Employees can not wash hands. No water on truck. Ca- Employees stopped serving foods .
8: No water at handsink. Corrective action - truck closed until water is restored and rechecked by mphd employees
14: No water at 3 compartment sink
19: Cooked chicken in display case at 128°, cooked beef in display case at 119°, all cooked tcs food in truck are below 135°F. Food placed in display case at 7:30 am. All tcs foods embargoed 25lbs. Food fact sheets explained and give out during inspection
20: All tcs foods in prep cooler above 41°, See temperature log. Food were placed in truck at 7:30 this morning . It is now 10:30am Corrective action - Person In Charge embargoed tomatoes, pasta salad, lettuce, pico and mozzarella cheese in prep cooler. Embargoed 15lbs
34: Probe Thermometers needed on truck.
43: Single service items not inverted
45: Shelvesvin prep cooler heavily rusted
45: Bread stored in grocery bags on shelving
Additional Comments
# 1055
Closure notice issued.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
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
IN
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
IN
21 Proper date marking and disposition
Compliant
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
IN
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
