The Bacon Truck
PASS W/ CONDITIONSTuesday, January 29, 2019 at 7:50 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees unable to properly wash hands with no available water at sink at time of inspection
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 time of the inspection there was no available water at the handsink or 3 bay. The system had been turned off. The PIC turned the water heating system on and fluctuating water came from the faucet. PIC indicated tank had either frozen or was low and tried to add water from plastic container of water on truck. CFPM or PIC must ensure during all hours of operation hot and cold water are available for handwashing and warewash. Observed employee cooking foods on grill at the time of inspection.
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-2-103.11
PIC Performing Duties
PIC must ensure hot and cold water under pressure are available at hand sink and 3 bay sink during all hours of operation
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