Observations & Corrective Actions

Additional Comments

See Pre-Opening check-list. Pre-opening inspection done at LHD.
Discussed party packs on menu on FB. All Hot held items must be kept greater than/equal to 135F and all cold held items must be kept less than/equal to 41F until customer picks up.
Gave PIC new copy EHP and sign off sheets with holes punched. Will need a set for each truck as they may be in different locations at the same time.
Gave them QR code to tape to service window - Having this language posted is a requirement.
Are no longer doing eggs to order and state all other meats cooked to correct temperatures. If this is the case, no Consumer Advisory needed.
Need to sanitize unit's freshwater system before 1st use. Gave PIC 3-page handout and explained.
Gave PIC written procedure for clean-up of vomiting/diarrhea event. Have this and all items required for clean-up (See list on procedure) on mobile unit.
Explained 30-day inspection and that it may occur at a festival with a different inspector than me. Expect to be inspected at any festival you attend or any day you are open for business.
Hair must be in proper restraints, no rings, watches, bracelets. Facial hair must be covered with beard net. Painted, false nails must be covered with clean intact gloves.
No entry to truck for anyone not directly involved in food side of business. This includes storage area.
Discussed allergens. Should have separate cutting board, pans, utensils, etc. for shrimp which is a major allergen. Even rib-eye can be an allergen for someone with alpha-gal. If someone identifies as having an allergen, even to something like tomato, your CFPM should immediately be on alert and extremely careful with the order.
Discussed expectations for and things to think about for festivals.
What if you expect to have wastewater greater than 40 gallons?
What if you need more freshwater than 30 gallons for the event?
We would prefer everything to happen on the mobile unit. However for a larger festival, you may be able to set up a tent as well. This would need to be discussed with the Inspector for the event as you may need a handwashing set-up in the tent. Things like food, single service items, etc. need to be stored off the ground. You are responsible for everything happening under the tent as well as on the truck - may need extra supervision. If you hire extra people to help, or even if you use family members and friends, there needs to be documentation of their training on the Employee Health Policy, and they must keep to food safety standards re: handwashing, hair restraints, nails, jewelry, etc. Please discuss anything you plan to do with the Inspector for the event. It is better to have them aware in advance so you can discuss any issues before hand.
You should be ready to be inspected at all festivals. If you take the truck to a festival out of our District (Lynchburg, Appomattox, Amherst, Bedford, Campbell), call the District where the festival is occurring to see if they have any additional regulations for mobile units (Some do and you are expected to know them and follow them).
The hand sink should not be blocked, it should have hot water, soap and paper towels at all times of operation.
Hand wash sink should be the 1st thing set up when you arrive at a festival. This sink should be used for no other purpose than handwashing. If the inspector arrives and you are obviously doing food prep and the hand sink is full of utensils, they will question the cleanliness of your employees' hands.
If you transport additional food to a festival in a cooler on ice, you need working thermometers in the coolers and food should be in food grade containers or bags like ziplocs. Ice should be used for nothing other than the cooling of food.