Savory Truck
PASS W/ CONDITIONSTuesday, April 5, 2016 at 3:16 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked broccoli 67F cooked vegetables 110F stored outside of hot holding unit. Provide proper hot holding of 140F or above.
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
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees cannot properly wash their hands. Provide proper handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
31-5-203.11
Number Convenient
The only handwash sink on the truck isn't working properly the hot water from the tank is not running through the faucet so the hot water is over 140F and the cold water is 40F and the water temperature cannot mix to provide a suitable temperature for employees to wash their hands. Repair and do not operate the truck without proper handwashing.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
There is no allergen warning at the point of sale. Post allergen warning and comply with all requirements. The truck is operating without effective handwash sink. Provide a certified food manager who can take active managerial control and operate the truck in a safe and sanitary manner. The truck cannot operate without proper handwashing this poses an imminent health hazard. Provide access to handwashing during operating hours.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
08-3-305-307.11
Food Protection
There is a large amount of condensation on the ceiling that is dripping back into the open food on the steam table. Provide proper protection during service to prevent contamination.
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.