4: Employee drinking inside of the mobile unit out of unapproved cup. No lid nor straw ( CA) trained
6: Employee rinse hand at three compartment sink (CA) train to use hand sink
7: Employee touching ready to eat food with bare hands. Cutting it. ( CA) trained to wear gloves, embargo
8: No soap nor paper towels at hand sink ( CA) place some there
14: Employee is washing dishes at three compartment with no sink setup.( CA) train to wash, rinse, sanitize and air dry
19: Cook onions and pepper sitting out at not under in cold or hot holding reading at 113 F. Must be hot held at 135 F or above ( CA) reheat to 165 F and hot hold in warmer
20: Mozzarella cheese on ice reading at 44 F. Container not surrounded by ice ( CA) place item in ice
20: Sliced tomatoes sitting out reading at 45 F ( CA) pic embargo
20: Pico sauce on ice reading at 47 F. Container is not cover around with ice.( CA) place in refrigerator
36: Door prop open on the trailer
36: 1200-23-01-.05(5)(k) Window open by grill
39: 1200-23-01-.03(3)(d)4. Dirty wet wipe cloth on shelf by grill not in sanitizer ssolution
43: 1200-23-01-.04(9)(c)1. Single service items on top of steam grill not inverted
45: 1200-23-01-.04(1) Deep cuts in cutting boards
Additional Comments
Follow up in ten days
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
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold 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
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
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
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