5-205.11 (A) Items in sink. Removed at time of inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11 Minor cleaning needed on exterior surfaces of equipment. Non-food contact services shall be clean to sight and touch.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-601.11 Grease build-up on exterior surfaces of equipment. Non-food contact services shall be clean to sight and touch.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; Cleaning of floor needed. Physical facilities shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.11 (A) Handwash sink blocked with cutting board. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf Removed at time of inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11 Grease build-up on exterior surfaces of equipment. Non-food contact services shall be clean to sight and touch.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-301.14; Priority; Owner observed eating/tasting fried foods around fryer with gloved hands and proceeded to continue cooking without washing hands after changing glove. Employees shall wash hands after engaging in activities that contaminate the hands as well as after eating. Corrected During Inspection - Inspector discussed this with PIC to ensure proper handwashing takes place after tasting.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11 (A); Priority Foundation; Employee observed washing dishes in the prep sink of the food truck upon arrival for inspection. After washing dishes; they were placed to dry on top of make unit. Inspector asked owner if these were clean; to which owner replied "yes". Utensils stored above the prep sink as clean were observed with build up. Corrected During Inspection - Inspector discussed that all equipment shall be properly washed; rinsed and sanitized. Due to the fact that the mobile food unit only has a prep sink rather than a three compartment sink; all dish washing; rinsing and sanitizing shall take place at the commissary. Inspector advised PIC not to utilize these dishes until they have been through a sanitizing step at the commissary.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Lettuce with prep date of 8/21; sliced tomatoes with prep date of 8/21; and shredded cheese observed inside make unit at 45 F upon inspector's arrival. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector brought this to the attention of the PIC and advised that the temperature of the unit be lowered. In the meantime; facility may store these items inside the one door reach in cooler that is maintaining 41 F or less. All products were transferred into one door reach in cooler upon inspectors departure.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-903.11(A); (B) and (D); Core; Equipment stored directly under the paper towel holder as well as directly above the prep sink is exposed to splash. Equipment shall be stored in a clean; dry location where it is not exposed to splash.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
6-501.12; Core; Floors throughout have debris and grease build up. Physical facilities shall be maintained and clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.18; Priority; Pulled pork with prep date of 4/7/24 observed in large pan in bottom of make unit cooler that has not yet been discareded. Temperature control for safety; ready to eat foods such as noodles; macaroni and cheese; brisket; and pulled pork observed in walk in cooler inside commissary without dates. Temperature control for safety foods shall be dated in to indicate when the product was opened or prepared in order to track the 7 day shelf life. Once the 7 day shelf life has been exceeded; the product shall be discarded. Corrected During Inspection - PIC voluntarily discarded pulled pork at time of inspection. Inspector advised PIC to have employee prepping in commissary to label the TCS/RTE foods in walk in cooler that were missing dats.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single use items not stored 6 inches off of floor in commissary (juice bottles). Single use items on food truck and in commissary observed with debris build up.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Chlorine chemical spray bottle; labeled as sanitizer; greatly exceeds 200ppm. Chemical sanitizers applied to food contact surfaces shall meet the appropriate requirements (50-200ppm). Corrected During Inspection - PIC was able to dilute chlorine mixture to acheive 200ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-602.11; Priority Foundation;Facility has packaged their own juice (which contains Country Time juice as base; purees; and syrups) though the bottles are not labeled to include the common name of the food; list of ingredients listed by quantity; net quantity; name and place of business and allergen information; etc. Verification required - Owner will send picture for verification once obtained.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility does not currently have a chlorine sanitizer test kit on the food truck at the time of inspection. A test kit that accurately measures the concentration of sanitizing solutions shall be provided. Per PIC; it was accidentally left at the commissary. Verification required - PIC will email inspection picture of test kit.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.