6: Cook touched clothing and picked up fallen food then went back to preparing food without washing hands and changing gloves. CA trained in proper hand washing
14: Employee did not properly wash, rinse, and sanitize sushi knife that fell to floor of truck. CA discussed and retrained on proper wash, rinse, sanitizing, and air drying of dropped utensils, suggested having extra on board as back up
16: Chicken cooked to 154F our of fryer. CA had recooked to 165F
20: Crab sticks at 60F in mini fridge by seat, truck arrived at 11am and door to cooler does not shut completely. PIC stated it was opened at 11am. CA moved to different cooler
22: No written time policy available for sushi rice made at commissary and transported to serving site. Sushi rice is marked with time made and time to discard. Discussed having written policy and gave example to complete and post
34: No visible thermometer in reach in coolers
36: To go windows open without proper pest proofing or screens
37: Personal foods stored with establishment food in mini fridge by seat
44: Cook put used gloves back on after removing them to look for an item
47: Major ice build up on shelves of white mini fridge
57: Must post no smoking sign or symbol at entrances /exits
Additional Comments
No comments
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
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
IN
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
OUT
16 Proper cooking time and temperatures
Observations
IN
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
OUT
22 Time as a public health control: procedures and records
Observations
IN
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
