Discussed with the person in charge:
1. discontinue operating the unit without the generator running
2. food temperatures
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored in bleach that measured 10 ppm between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cooked beef - 128'F and chicken at 114'F all hot holding at improper temperatures. Both foods were placed on the flat top grill.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chicken - 44'F, beef - 54'F, pork - 55'F, chicken - 58'F, and pupusa mix at 65'F in the reach in cooler all cold holding at improper temperatures. The person in charge turned the generator back on.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: knives, bottom of tongs, and dispensing utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware (corrected on site)
Observation: Observed single-service articles that are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: When EHS arrived, the mobile unit's generator was not turned on therefore there was no hot water available. The person in charge turned the generator on.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed a large amount of flies and pests in the mobile unit.
Correction: Eliminate harborage conditions. Ensure that the doors and windows are closed at all times. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/18/2015 | Routine | |
Discussed with the person in charge:
1. generator must stay on at all times in order to keep the foods at 41'F or below
2. hand sink must be on at all times
3. discontinue keeping the windows and doors open
- Critical: Hands - When to Wash* (corrected on site)
Observation: The operator had the hand sink turned off in the unit.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Safe and Unadulterated*
Observation: Upon opening the top of the sandwich prep unit, a lot of small flies came out of the unit.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw beef sitting on top of vegetables in the sandwich prep unit. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling*
Observation: Shredded chicken measured 87'F that was made at 9:00 am - not being adequately cooled to prevent the growth of harmful bacteria. EHS requested that operator discard the chicken.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed shredded beef - 45'F and beef cubes - 58'F in the reach in cooler that were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests*
Observation: Observed numerous flies and small gnats inside of the mobile unit. Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed containers of chemicals that are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/03/2014 | Routine | |
Discussed with the person in charge:
1. inspection conducted for renewal of health permit
2. mobile unit is very clean and well organized - thank you
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:spatulas, knives
Correction: Clean and sanitize these surfaces for food contact.
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12/31/2013 | Routine | |
Discussed the above with the person in charge.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is being dumped on the ground surface.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
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11/13/2013 | Complaint | |
Discussed with the person in charge:
1. Remove all broken/unused equipment from the outside of the facility
2. Demonstration of knowledge - attendance at a food safety class
3. Hand washing
Allergens, food safety class, and Big Five Illnesses hand outs given
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection under the 3-compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed wet wiping cloths stored in bleach that measured 200+ ppm. Bucket was remade.
Correction: Utilize only bleach sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
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01/03/2013 | Routine | |
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