2: No employee illness policy and PIC unable to discuss illnesses.
6: Employee stated that the hand sink is broken and that he did not wash his hands before he began serving food. CA: closed for broken hand sink.
8: Hand sink is broken. The pipes connected to the sinks are missing, allowing water to drip onto the floor. Sink is unusable. CA: truck is closed until sinks are fixed.
14: Three compartment sink is broken and dishes cannot be washed. No sanitizer available on truck. CA: closed until sanitizer is provided.
20: Shredded cheese stored in open top container on counter temped at 59F during inspection. Employee stated cheese had been out for 30 minutes. CA: trained employee and moved cheese to cooler.
26: Unlabeled chemical spray bottle found on truck. CA: labeled.
37: Frozen beef franks being stored in a cardboard box and not in cooler.
37: Chips stored on wastewater tank.
43: Single service items stored on floor.
46: No test strips available
Additional Comments
Truck closed until water and sanitizer is provided.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips