1: Person in charge is not able to demonstrate appropriate food handlers knowledge, temperature, reheating/ cooling procedures, hand washing procedures, or food borne illness causes. Corrective Action: a follow up inspection will be completed to ensure steps have been taken to control foodborne illness risk factors. Recommended food handlers class.
6: Observed Person in charge wash hands in 3 compartment sink with gloves on. Corrective Action: trained.
13: Raw shelled eggs stored above dressings and RTE carrot onion salad. Corrective Action: moved eggs.
17: Person in charge states reheating procedures are to turn off steam well at night, leave TCS foods on steam well overnight, then turning on the steam well once Person in charge arrives to establishment, pic states they do not check temperatures to ensure food reaches 165°F before it is placed for hot holding. Temperature of food currently on steam well is below 135°F, food began to reheat 30 minutes prior to inspection. Corrective Action: embargoed.
19: Tomato sauce on steam well 90°F, refried beans on steam well 92°F, cooked rice on stove 74°F. Person in charge states these food items were on the steam well since night before. Corrective Action: embargoed.
21: Cooked ground beef in three door refrigerator Person in charge states was made day before is missing date marking. Corrective Action: trained.
31: Person in charge leaves food in steam well over night to cool down food items.
33: Box of raw chicken being thawed out on top of chest freezer at ambient temperature.
37: Boxes of plaintans and cabbage stored on floor.
46: No chlorine test strips.
53: Exhuast hood dirty.
53: Floor lined with cardboard throughout mobile unit kitchen.
Additional Comments
Reccomended food handlers class.
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
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
OUT
17 Proper reheating procedures for hot holding
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean