1: 1200-23-01-.02(1)(b) Person In charge could not demonstrate basic food safety knowledge. They don’t know what the danger zones are and they also don’t know what temperature to cook raw chicken. Also, they do not have managerial control of this establishment. Corrective action, person in charge should acquire basic food safety knowledge. Questions are going to be asked during follow up inspection.
4: 1200-23-01-.02(4)(a)1. Employee was observed drinking electrolytes drink from a container that does not have a straw nor lid. Corrective action, employee was trained.
6: 1200-23-01-.02(3)(a) Employee was observed wearing clean gloves without washing hands before trying to prepare food. Corrective action, employee was stopped. Proper handwashing procedure was discussed.
8: There was no paper towel available at this establishment. Corrective action, person in charge was instructed to provide paper towel during follow up inspection.
8: 1200-23-01-.06(3)(a) There is no hot or cold running water available. The problem has been going on for more than a week. They have been using a white bucket to bring water into the mobile unit for food preparation. Corrective action, they are going to put in work order to fix problem.
13: 1200-23-01-.03(3)(b)1. Chicken that is partially cooked in prep cooler was stored above raw shrimp and cooked french fries. Corrective action, proper vertical storage of raw and ready to eat food was discussed.
14: There is no hot or cold water available for a week. Establishment has not been washing, rinsing and sanitizing dishes properly. Corrective action, establishment will have to close until water is available
26: 1200-23-01-.07(1) Oven clean in white spray bottle stored under 3 compartment sink was not labeled. Corrective action, person in charge labeled spray bottle. All chemicals shall be well identified to avoid chemical intoxication.
36: Service window was left opened when not in use.
37: Employee personal electrolyte drink was stored on prep surface.
45: Partially cooked chicken was stored inside grocery bag in prep cooler
Additional Comments
No comments
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
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
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
