The Bacon Truck
PASS W/ CONDITIONSWednesday, May 10, 2017 at 5:34 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cheese and premade cheese sandwiches stored outside of refrigeration are 67F. Provide proper cold holding of 41F or beow. The items on the top of the sandwich unit are not holding temperature cheese 55F tomatoes 55F. Provide proper cold holing of 41F or below. The pork cooked in advance is in the upright refrigerator is 67F. Provide proper cold holding of 41F or below and enusre that all items are being cooled and prepred back at the commissary.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees are unable to wash their hands due to inconsistent water supply. Make sure that employees are properly washing their hands.
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.
27-5-103.11-.12
Hot and Cold Water
At the onset of the inspection the heater was turned off to conserve energy. The manager turned the heaater back on but the water never reached higher than 87F at the end of the inspection and the water was not properly flowing under pressure. Provide proper water pressure and hot and cold running water throughout all operational hours.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
There are certificates posted for different managers. Provide a manager that is both allergen trained and certified.
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.
08-3-305-307.11
Food Protection
Boxes of bread are stored on the floor of the truck. Store items elevated. They are cutting lettuce on the truck. Ensure that all chopping and prep is done back at the commissary.
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.