2: Does not have knowledge of symptoms and diseases of foodborne illnesses. CA: employee health policy left.
8: Utensils stored in the hand sink. CA: utensils were removed of the hand sink.
8: No hot/cold water available in the food truck. Food truck must be closed until hot and cold water is provided.
13: Raw chorizo stored above lettuce and cilantro with onions in Prep cooler. CA: raw chorizo was removed to another cooler.
20: Sliced tomatoes @ 47 F in top Prep cooler. CA: moved to snother cooler.
26: 2 Spray bottles with cleaner stored on prep cooler with cups and also, on shelf with corn tortillas. CA: spray bottles with cleaners moved under 3 compartment sink.
34: No visible thermometer in Prep cooler
36: Holes and outeropening between wall and floor behind the grill.
46: No sanitizer test strips for 3 compartment sink.
Additional Comments
Food truck is closed until hot and cold water is provided. Call the health department to reopen the food truck.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
IN
6 Hands clean and properly washed
Compliant
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
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
OUT
20 Proper cold holding temperatures
Observations
NO
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
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
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
46 Warewashing facilities, installed, maintained, used, test strips
