- Potable water
Mobile unit does not have sufficient capacity and/or pressure of potable water.
Correction: Provide sufficient capacity and/or pressure of potable water.
Comments: 10 GALLON POTABLE WATER TANK IS BEING UTILIZED AS WATER STORAGE AND IT'S INSTALLED ON TOP OF THE TRAILER. OBTAIN A 30 GALLON POTABLE WATER TANK AND INSTALL IT INSIDE OF THE UNIT. USE A FOOD GRADE HOSE TO FILL UP THE WATER TANK.
- Drinking water hoses (corrected on site)
Hose(s) for conveying drinking water not properly constructed or identified.
Correction: Hoses shall be safe, durable and properly identified..
Comments: PROVIDE A FOOD GRADE HOSE TO FILL THE WATER TANK. A GARDEN HOSE WAS BEING UTILIZED UPON MY ARRIVAL.
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06/26/2014 | Routine |
| No violation noted during this evaluation. | 06/18/2014 | Routine |
| No violation noted during this evaluation. | 02/19/2014 | Routine |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Handsink is not working due to not filling up the holding tanks. In order for the mobile to be operational the handsink must be in working order at all times.
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Meat products sitting out at room temperature. Install mechanical refridgeration to maintain all PHF at 41 degre F or below at all times.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee is using a bucket of soapy water set in the handsink to wah hands. Discontiune this practice and get the handsink working properly.
Equipment: Hand sink
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03/30/2013 | Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Handsink is not working due to not filling up the holding tanks. In order for the mobile to be operational the handsink must be in working order at all times.
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Meat products sitting out at room temperature. Install mechanical refridgeration to maintain all PHF at 41 degre F or below at all times.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee is using a bucket of soapy water set in the handsink to wah hands. Discontiune this practice and get the handsink working properly.
Equipment: Hand sink
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03/28/2013 | Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Handsink is not working due to not filling up the holding tanks. In order for the mobile to be operational the handsink must be in working order at all times.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Meat products sitting out at room temperature. Install mechanical refridgeration to maintain all PHF at 41 degre F or below at all times.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee is using a bucket of soapy water set in the handsink to wah hands. Discontiune this practice and get the handsink working properly.
Equipment: Hand sink
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03/24/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
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03/02/2013 | Routine |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
- No test kit (corrected on site)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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08/21/2012 | Routine |
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