Reminded operator to wash hands before donning gloves. Replace the plug on the drink cooler. Ensure that the hot water is always operational. Flush and sanitize potable water tank. Provide a trash receptacle in the unit. Make sure there is always access to the handwash sink.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried foods were hot holding at improper temperatures.
Correction: All foods will be sold within 4 hours of cooking. Recommend using Time as a Public Health Control.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: No hot water available at handwash sink or 3 compartment sink. Hot water heater was not operating.
Correction: Ensure that there is hot water at the handwash sink and 3 compartment sink at all times during operating periods.
- Plumbing System Maintained in Good Repair
Observation: Wastewater connections under the sinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the unit were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/11/2015 | Routine | |
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored at the Home storage Building.
Correction: Being that the Mobile Unit is a self contained food establishment with no Approved Commissary, all food equipment shall be stored on the unit. Not in Homes or home storage buildings.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: No hot water at the hand sink
Correction: Repair or modify plumbing system to provide Hot Water to the Hand Sink
- Outer Openings - Protected
Observation: Outer opening screen are not tightly sealed to door frames and are not self closing
Correction: Provide outer opening screens which seal at door frames and are self closing.
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05/15/2015 | Routine | |
Gloves were being used. Food thermometer available. Handwash sink okay. Inspected during a temporary event.
No violation noted during this evaluation. | 10/04/2014 | Routine | |
No issues of public health concern observed at this time.
No violation noted during this evaluation. | 10/05/2013 | Routine | |
- Critical: Water Capacity* (corrected on site)
Observation: The water heater / boiler serving the mobile unit is not operable.
Correction: hot water shall be provided by heating on grill to supply hot water needs for 3-Vat sink.
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09/05/2013 | Critical Procedures | |
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