1: 0070 (1-14) & (16)) 1 OUT 70 Duties of Person in Charge At this event and for this inspection, there was no person in charge knowledgeable about food safety applicable to the operation (food being held at the correct temperature, storage of food and food contact surfaces, dishwashing / sanitizing was being done properly, hand washing being possible, hot water available, waste water being properly disposed of, etc.
Corrective Actions: Correction: Ensure during all operating hours when dishware is being washed or food is being prepare / served that there is a person in charge ensuring food safety knowledge is being applied and staff are working in a manner that helps prevent foodborne illness. Facility owner will work to learn more himself as well as to get more staff such as managers/ supervisors taking ServSafe Manager or other food safety management training course as well as understand himself and then train staff throughout the month on food safety topics and VA Food Regulations for running a mobile food business.
10: 2190 (B-D) 10 OUT 2190 Hot water was not available at the only hand sink on the mobile unit even after trying for more than 5 minutes to fix this. When the hot water was engaged only colder / luke warm water came out just like when using the cold water knob
Corrective Actions: CORRECTION: Ensure hot water is available at all sinks on the mobile unit. The manager was not aware there was not hot water but will work to get this fixed prior to opening again and will reach out to the local health department 434 477 5921.
10: 2310 10 OUT 2310 *CORRECTED Hand sink basin was filled with utensils, lids, & other dishware while staff were actively operating the mobile unit cooking food both inside and outside the mobile unit.
Corrective Actions: The hand sink should be accessible at all times, the hand sink basin should not be used for storage, and the hand sink should be used for no other purpose than hand washing. ** Corrected by the owner & staff spending a minute to remove all the items overflowing from the hand sink basin that prevented any hand washing**
39: 620 620 Food stored in a location where it is subject to splash, dust or other contamination. Specifically, containers of food and boxes of food contact surfaces were being stored on the ground in front of and beside the mobile unit.
Corrective Actions: Protect food from contamination by storing the food in a clean and dry location that is off of the ground and not subject to splash or water -- especially a concern with your waste water just coming onto the concrete by your mobile unit. In the future, no food or boxes of food contact containers will be stored on the ground outside the mobile unit.
47: 0960 (1) # 47 OUT 960 Outside under the tent food (cut vegetables such as tomatoes and onions) were observed being tightly covered on the top and in contact with plastic disposable shopping bags (grocery bags).
Corrective Actions: Correction: Use only approved food grade plastics for food storage / food contact. Utensils and food-contact surfaces shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions. Owner will obtain the correct storage baggies or food contact surfaces to use.
52: 2550 2550 Dirty dish wash water used to wash dishes and/or from the hand washing sink was just directly coming out of the pipe from this mobile unit and running onto the concrete. There was no tank collecting the dirty, gray water.
Corrective Actions: Ensure your waste water is properly disposed. You should NOT be operating without a gray / dirty water tank. You cannot just let your waste water pool and run on the concrete or ground.
Obtain and install a properly designed and sized liquid waste tank. Then, use approved waste service sites for the dumping of liquid wastes. This must be addressed prior to use at another event. Please each out to the local health department 434 477 5921.
52: 2500 There is no liquid waste / grey water storage container for this mobile establishment.
Corrective Actions: Ensure your waste water is properly disposed. You should NOT be operating without a gray / dirty water tank.
Obtain and install a properly designed and sized liquid waste tank. Then, use approved waste service sites for the dumping of liquid wastes. This must be addressed prior to use at another event. Please each out to the local health department 434 477 5921.
Inspector checked mobile units hand sink at Ignite Men's weekend.
Staff were operating cooking both inside the unit and on flat top on grill outside unit. Prior to use at another event, please reach out to the local health department 434 477 5921. You need to have a working hand sink & ensure your waste water is properly disposed, your food is stored off the ground, etc. If TCS foods such as meats or sliced tomatoes are going to be at ambient temperatures (not cold 41 F or below or hot 135 F or above) you must have markings & a written time as a public health control plan.
