Mobile Unit # 114 approved.
Provide carbon monoxide detector.
Renew vendor permit and business license.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Equipment/Good Repair and Proper Adjustment
Observation: 1 stopper was missing in the 3 compartment sink. .
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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12/22/2015 | Routine | |
MOBILE FOOD UNIT APPROVED
Lights not operating. Using a floor light temporarily.
Vendor License VO2371 expired
Please obtain police vendor license and business license.
No violation noted during this evaluation. | 08/12/2014 | Routine | |
Obtain the police permit and the the business license before operating the truck. No food in the cooling units at the time of the inspection.
- Equipment and Utensils/Durability and Strength
Observation: The small cooling unit is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
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10/03/2013 | Routine | |
- Ventilation Hood-Systems, Drip Prevention/Functionality
Observation: No catch pan at exhaust hood.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service and single-use articles. The dripping of grease or condensation onto food constitutes adulteration and may involve contamination of the food with pathogenic organisms. Equipment, utensils, linens, and single service and single use articles that are subjected to such drippage are no longer clean.
- Manual Warewashing/Sink Compartment Requirements
Observation: Three stoppers are not provided (only had one).
Correction: Provide drain stoppers so the sink may be properly set up to wash, rinse, and sanitize.
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03/28/2013 | Pre-Opening | |
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