Savory Food Truck No. 3 (P-33-235)
FAILMonday, May 23, 2016 at 3:18 PM
Violations Cited
03-3-501.16
Hot Holding
The food on the left side of the steam table is not in temperature cabbage 130F portioned chicken and beef 102F rice with peas and carrots 120F. Provide proper hot holding of 140For above. (items needed to be discarded because there are no facilities on the truck to reheat items)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
M-2-102.11
PIC Knowledge
The new employee on the truck took the certified manager's class on Monday but was unfamiliar with testing of sanitizer or food temperatures. Provide a properly trained certified food manager and allergen trained manager.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
There is no test kit available to test chlorine sanitizer levels. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
The sanitizer in the wiping cloth bucket is less than 50 ppm and the water is cold. Provide proper sanitizer levels and water temperature.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.