Operator had the fryer flare up turned off before the inspection some oil spilled out side of unit.Operator to install a spring door for the warmer months. Good handwashing and glove use observed. Discussed employee health today as well. Operator discussed either painting the floor or having it sprayed with a rubber material. No violation noted during this evaluation. | 03/17/2016 | Routine | |
Discussed employee health policy with the owner. Discussed a commisary to support the unit as well.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door does not have a self closure device on it. A hole to the outside is open on the floor.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and ceilings in the mobile unit 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. A good detail cleaning needed in the unit.
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03/18/2015 | Routine | |
At time of inspection, prep unit had been inadvertently disconnected from power supplied by event. Recommended installing splash guards on either side of hand wash basin to prevent contamination of food being prepared on prep table and being stored in prep unit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE). Observed shell eggs stored over RTE foods in prep unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer solution in 3-vat sink being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer concentration measured >100ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Chlorine sanitizer solution concentration must be 50-100ppm.
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03/24/2014 | Routine | |
Food safety controls in place at time of inspection. No violation noted during this evaluation. | 09/14/2013 | Routine | |
Items to discuss with the local health department prior to implementation: 1) use of ice water bath for cold holding certain products (1450), 2) plan to cook onions & peppers and then cool them (810). Also discussed proper three compartment sink use (1860) of washing, rinsing and sanitizing. Hand washing and overall food temperatures were appropriate.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken observed stored overtop of raw beef in the onboard preparation unit refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes observed cold holding at improper temperatures (70 F).
Correction: Recommend prechilling tomatoes prior to slicing so that they be maintained at 41 F or less. Serve or discard in the next 1.5 hours (based on the time information provided by the owner).
- Water Tank, Pump, and Hoses, Dedication
Observation: Potable water hose observed stored in a manner subject to contamination.
Correction: Immediately clean, disinfect, and flush potable water hose. Store in a clean container to prevent possible environmental contamination.. Operator agreed to sanitize the outside of the hose - corrective actions were agreed to.
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04/20/2013 | Routine | |
Cooling not approved for the unit. Operator to keep a log on board the unit of when the waste water is dumped this documentation will be checked during the inspection. Operator to pick up food used on the truck daily from commercial source. Discussed having the refrigeration turned on and kept on while food is in refrigeration. Discussed having the hot water turned on well before operation starts to ensure hot water is available before food handling occurs. Operator to email the health department the trucks schedule of operation. Discussed cross contamination and how to control. Discussed handwashing and no bare hand contact. Supplied three compartment sink signs and handwashing sink sings today. A 30 day inspection will be conducted on or around 1-18-13. Health department reserves the right to disallow the raw meats on the food truck if issues with food handling occur. No violation noted during this evaluation. | 12/18/2012 | Pre-Opening | |
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