1: Multiple priority violations observed. PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection.
2: No employee health policy available. Inspector emailed PIC State of TN Dept. of Health EHP in Spanish language.
6: No running water present on food truck during inspector arrival. Iminent health hazard. PIC filled truck tank during routine health inspection.
8: No water on food truck. Sink not supplied with running water.
14: No water on food truck. Dishes, utensils etc. cannot be sanitized.
21: No date marking of cooked prep TCS foods throughout food truck and establishment where some foods are held. TCS foods that are cooked/prepped must be date marked and used or discarded within 7 days.
37: Multiple foods stored uncovered in cold holding units. Food held in cold storage must be covered to help prevent comtamination.
42: Multiple dishes stored wet nested in indoor storage area. Dishes must be stored dry to help prevent microbial growth.
45: Temperature knob missing on hot well.
46: No test strips available during routine health inspection.
47: Area around triple sink and handsink dirty.
48: Hot and cold water not available.
Additional Comments
Emailed Knox County Food Safety Training in Spanish Language to PIC. ANSI Food Manager certification recommended to food service workers. Supplied and reviewed with PIC State of TN Date Marking fact sheet in Spanish language. Water tank was filled from restaurant building during routine health inspection. Food truck now contains water. A potable water supply must be present on food truck where food is prepped/cooked during EVERY use of food truck. Emailed and reviewed State of TN EHP in Spanish language. Reviewed wash, rinse, sanitize procedure with PIC on food truck. Recommended PIC installing larger triple sink in facility to wash dishes more effectively. Food is cooked outdoors in mobile unit then brought indoors to serve in restaurant like setting. Mobile unit is located immediately near fromt entrance.
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
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
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
OUT
21 Proper date marking and disposition
Observations
NO
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
