Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically: Observed bread stored in grocery bags during the inspection. Ensure bread and other foods are stored in food grade bags or food safe containers.
Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically: Observed the handwashing sink in the mobile blocked with dishes. Ensure the handwashing sink is always available. Clean utensils should not be stored in the handwashing sink. CORRECTION: Utensils were removed during the inspection and returned to the commissary for proper cleaning.
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Cooler: 41 F Outside Cooler: 41 F Cream on Ice: 41 F
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. Steam: 154 F
Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
09/16/2015
Mobile Semi
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Food in prep cooler: cheese-42F; tomatoes on ice-40F
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. Steam table: Chicken-167F, Beef-172F
Information: Dishwashing Methods: 3-compartment sink with 50 ppm chlorine--Good!
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