1: 0070 (1-14) & (16)) PIC was observed to be properly washing their hands when entering the truck and after handling raw foods. Employees were observed to not be washing hands when entering the truck or when changing tasks. PIC did not correct. With additional observations of priority, repeat, and priority foundation items out of compliance, and the observation that employees are not monitoring the temperatures of cooked foods (cooked chicken-temperatures not taken) management is not adequately ensuring that there are food safety systems and controls in place, also referred to as active managerial control.
Corrective Actions: Management does still need to obtain certification as a food safety manager from an accredited program (example ServSafe). I recommend standard training for all food employees. Management is responsible for training employees in food safety and making sure that food safety practices and controls are being monitored through daily oversight. Re-assess practices, training needs, and have monitoring and controls in place such as temperature monitoring, hand washing procedures, ware washing procedures, and methods to prevent cross contamination. 10 days to correct and provide evidence that this is being done.
8: 160 Observed an employee handling dirty dishes, drying hands with a paper towel and going back to cook chicken without properly washing their hands.
Corrective Actions: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
16: 1780 Observed that the knife used to butterfly raw chicken breasts was then placed under the flat top for later use.
Corrective Actions: The inspector instructed the PIC to take the knife to the sink after use with raw chicken. Make sure utensils are washed rinsed and sanitized after use with a raw animal product. The area under the grill where other in-use utensils are stored is contaminated by raw chicken and must be washed/sanitized to prevent cross contamination as well.
52: 2540 The PIC is currently disposing of his wastewater in a manner that is not approved by law. PIC is emptying waste into containers and disposing of the liquid waste in the on-site portable toilet. There is also a portable hand wash station for customer use. Wastewater from this hand station is currently leaking directly onto the ground.
See: Code of Virginia Title 32.1-164. Powers and duties of Board; regulations; fees; onsite soil evaluators; letters in lieu of permits; inspections; civil penalties. (B)(8)
B The regulations of the Board shall govern the collection, conveyance, transportation, treatment and disposal of sewage by onsite sewage systems and alternative discharging sewage systems and the maintenance, inspection, and reuse of alternative onsite sewage systems. Such regulations shall be designed to protect the public health and promote the public welfare and may include, without limitation:
8. A prohibition against the discharge of untreated sewage onto land or into waters of the Commonwealth.
Corrective Actions: Immediately discontinue the practice of conveying sewage from the mobile unit into the portable toilet. Discontinue use of the portable handwash station and remove it from the property. The mobile food truck has approval to dispose of its wastewater by taking the truck to the Wastewater Treatment Facility, at least 1x per week. Provide verification that this is happening.
Discussed storage of food in the shed. The refrigerators in the shed will be removed and there will be no storage of food in this location. The mobile unit is in need of commissary in order to store food overnight and make foods like chicken, ahead of time. This unit was approved without a commissary under the operational plan of purchasing all food the day of, preparing the food needed for that day on the mobile unit, then using or discarding the time/temperature control for safety food at the end of each day. This must be done until an approved commissary can be secured. Recommend a risk control plan to be developed for the priority items noted, and/or a timeline to be developed for how the unit will address the food safety issues, sewage handling issues, and acquiring the necessary training as a Certified Food Protection Manager.
Observed 2 coolers on the PIC's truck with diced raw beef (3 ziploc bags). PIC stated it had come from the shed and is to be thrown away. While observing the truck, there is a large gray garden hose and bags of trash. Need to verify where potable is coming from. If it is from next door the facility needs an updated commissary commitment letter for potable water. Any hoses used to fill the truck with potable water must be safe, labeled, used for no other reason, and stored in a manner to protect the hose, and water, from contamination.
Recommend disinfecting and flushing the mobile unit's plumbing system if that has not been done in the last year (see handout).
Provided handouts for disinfecting/flushing mobile units; 2020 Mobile Unit Operating Guide; Risk Assessment update (Category 3; inspections every 3 months); V&D Cleanup Checklist; Employee Health Policy Form 1-B; and Certified Food Protection Manager Information
| Description | Temperature | State of Food |
| Rice (made at 8am) | 46 °F | Cooling |
| Salsa (made at 7:30 AM) | 49 °F | Cooling |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | 400 | Quaternary Ammonium (multi) |
