Cold Hold (41 F/45F) "Ensure all potentially hazardous food is cold held to a minimum of 41F. Observed slice tomatoes, raw pork, and cheese in ice chest with little ice at temperatures ranging from 45F-48F. Food was off temperature for approximately 1 hour and more ice was placed into chest by PIC." |
Proper/Adequate Handwashing Adequately wash hands after working with raw foods and before handling ready to eat foods. Observed employee move from handling raw meats to handling ready to eat tortillas without first washing his hands and donning a new pair of gloves. PIC was educated and he washed his hands and donned a new pair of gloves. |
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Ensure hygienic practices by only drinking from containers with lid and straw. Observed open Coke can on back prep table. Corrective action requested but not observed |
Cross-contamination of Raw/cooked foods/Other "Prevent cross-contamination by washing hands before handling ready to eat foods after working with raw animal protein. Observed employee handle raw pork then prepare tortillas with bloody gloves. PIC educated on this unsanitary practice, and then he washed his hands and donned a new pair of gloves" |
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Provide hot and cold running water on mobile unit. No water observed at hand washing sink. PIC turned on pump for water, which was switched to Off position" |
Manager Demonstration of Knowledge/Certified Manager Provide Certified Food Manager during all hours of operations. No CFM observed on duty. |
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Provide commissary receipt to show proof of proper waste disposal dated within 24hrs prior to each day's operation. |
Food Establishment Permit All food operations must be conducted on permitted mobile food unit. Storing potentially hazardous food in an ice chest separate from mobile unit itself constitutes operating outside the boundaries of current permit. |
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