Duties of the Person in Charge (46.102)
Food safety certified person and owner lacking knowledge of food safety at time of inspection. Vending unit open and operating at time of inspection unit was immediately closed.
Duty to Report Disease or Medical Condition (46.111)
Food facility Person in Charge failed to notify the Department of an employee illness as required in the PA Food Code. Also unable to identify the illnesses that are deemed reportable.
Duty to Report Disease or Medical Condition (46.111)
Food facility does not have a Health Awareness Reporting Procedure for food employees.
Duty of Food Employees to Wash (46.132)
Running water (hot & cold) lacking at sinks on mobile unit at time of inspection. Food prep was being conducted at time of inspection, but no water present for adequate handwashing to take place.
Food Storage Requirements & Prohibited Areas (46.321)
Elevate food item off of floor of truck.
Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Hot dogs were held at 126 degrees F rather than 135 degrees F or above as required.
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Eggs held at 67 & 83 and cheeses was held at 75 degrees F, rather than 45 degrees F or below as required. Management was ordered to discard of food items at time of inspection.
Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used as a control for potentially hazardous foods, but foods observed being held for more than 4 hours.
Ventilation Hood System Adequacy (46.614)
Exhaust hood inoperable at time of inspection.
Sanitization Requirements, Frequency and Methods (46.731)
Owner unable to demonstrate knowledge of sanitization. When in use 3 basin sink at commissary must be set-up for the washing, rinsing and sanitizing of food equipment and utensils.
Availability, Capacity & Pressure of Water (46.805)
Running water (hot & cold) lacking at sinks on mobile unit at time of inspection.
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