22: 0820 (A2) 3 large containers of pickled banana peppers, pickled jalpenos, pickle relish were open and sitting on shelf. All 3 say to "Refrigerate after Opening." Although the pH of these is probably extremely low, it is says to refrigerate after opening, you need to do so. Corrective Actions: COS. CFPM transferring to smaller containers to put in reach-in. May want to buy in smaller container or freeze excess in future.
23: 830 Although some items had proper date marking, rice in reach in (made yesterday) and cooked peppers (also made yesterday) did not have dates. Everything made on truck or commercial foods opened should be date marked and used or discarded in 7 days. Day made is day 1. Corrective Actions: COS - CFPM labled items with dates made and will speak to closing employee about the need for date marking.
28: 3330 Spray bottle of cleaner not labeled. All toxics must be labeled in working containers to prevent confusing foods with toxics or to mistakenly mix 2 chemicals that should not be mixed. Corrective Actions: COS - Manager labeled spray bottle of chemical.
Additional Comments
Wastewater tank for septic company pump out in bay closest to truck. Has drinking water safe hose in truck off of floor. Wouul still recommend a protective plastic box or large plastic bag to put it in. Truck had not been powered up with cold holding units on soon enough before transfer of items held in cold holding units in separate storage. Need to have reach in at 41F or lerss and freezer aound 0F before transferring food. This seems to happen quickly based on temperature of whiting at start of inspection (48F) and at end of inspection (36F). For festivals, particularly a long distance away, you may need to transfer items in coolers with ice, if no power to cold holding on truck. Storage area looks better as to not having food or single service items on floor. There is some excess equipment that shouls be removed.
Food Temperatures
Description
Temperature
State of Food
Canned mushrooms - reach-in storage
39 °F
Cold Holding
Whiting - Reach in truck
36 °F
Cold Holding
Cooked peppers - Reach-in storage
42 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
100
Chlorox
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Reach-in freezer - truck
24 °F
Reach-in truck
39 °F
Reach-in storage
34 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
