- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Observed no hand wash sink in the mobile food unit.
- Storage of clean equipment and utensils
Observation: Observed all utensils filthy and not stored properly.
- Demonstration of Knowledge
Observation: Observed the PIC did not demonstrate knowledge.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed all walls, floor, and coiling filthy.
- Light bulbs, protective shielding
Observation: Observed the light bulbs without protective shielding.
- Protecting food from environmental contamination
Observation: Observed food stored in dirty equipment with dripping water and open to the environment.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed all non-food contact surfaces, handles, walls, floors, and ceilings filthy. Observed large amounts of food particles, oil and grease on the floor.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Observed the PIC does not have a sick policy.
- Capacity, availability, and pressure of hot and cold water
Observation: Observed no hot or cold running water.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed the ventilation units filthy with significant build-up.
- Equipment location, installation, repair, and adjustment
Observation: Observed damaged equipment including rusty freezers and coolers.
- Physical facilities maintained in good repair
Observation: Observed physical facilities in poor repair. Observed gaskets missing from the cold hold units. Observed broken equipment.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Observed cold hold units without thermometers.
- Outer openings are protected
Observation: Observe units without outer openings protected.
- Safe, unadulterated, honestly presented
Observation: Observed food stored in freezers with water dripping on it.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed all food contact surfaces and utensils filthy. Store utensils in a clean and protected location.
- Storage of clean linens, single-service, and single use articles
Observation: Observed aluminum pans and plates not stored properly.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Observed stored utensils filthy.
- Food storage - preventing contamination from the premises
Observation: Observed all cold and hot hold equipment filthy.
- Multiuse food contact surfaces are cleanable
Observation: Observed the use of cardboard in coolers and on the floor and walls.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Posting of a valid license
Observation: Observed the license is not posted in the unit.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: Observed the PIC was unable to describe the symptoms associated with foodborne illness.
- Posting inspection reports
Observation: Observe the inspection is not posted in the unit.
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09/08/2014 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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12/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Central Catering (Frank 067nln), 607 1st St, Hawarden, IA 51023 »