6: 1200-23-01-.02(3)(a) Employee entered mobile unit from outside and began food prep without washing her hands. Corrective Action: PIC trained employees to wash hands when taking off gloves, changing tasks, and entering the food preparation area.
8: 1200-23-01-.06(3)(a) Soap and paper towels are not supplied at hand washing sink. Corrective Action: PIC restocked soap and paper towels.
13: 1200-23-01-.03(3)(b)1. Container of raw shelled eggs stored on same shelf with fresh leafy vegetables and lettuce in reach-in cooler 1. Container of raw chicken stored above container of raw beef in reach-in cooler 1. Corrective Action: PIC reorganized Reach-in cooler 1.
22: 1200-23-01-.03(5)(a)9.(i)(I) Queso in warmer measured at 122F. Employee says queso is replaced every 2-3 hours. No TPHC policy is present at establishment. Corrective Action: PIC wrote a TPHC policy for queso to be discared and replaced every 3 hours. Post-it notes will be used to mark each batch.
34: 1200-23-01-.04(2)(d)9. No thermometers present in igloo ice cooler
36: 1200-23-01-.05(5)(k) Back door of truck is left open. Service window does not have a screen mesh.
37: 1200-23-01-.03(3)(b)1. Rice on stream table observed hot-holding in a plastic grocery bag.
45: 1200-23-01-.04(1) Wood table near door is not non-absorbent.
52: 1200-23-01-.05(5) Excessive debris near dumpster and grease trap.
53: 1200-23-01-.06(5)(a) Tile is peeling on floor of mobile unit, exposing untreated wood.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used