3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required. Due to plumbing issues, food handlers were not able to properly wash hands in the hand washing sink.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. Observed items in the hand sink at the time of inspection. When the hand sink was cleared and the pump was turn on, water sprayed out of the 3 compartment sink. The hand sink was not able to be used until repairs could be completed. A MFSO shall not operate without handwashing.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods (open lettuce, cut tomatoes) not properly date marked.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection [52] Improper storage of single-service and single-use articles. Observed box of to go containers on the floor of the MFSO. All foods and single use items shall be stored 6 inches off the floors.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed household use only rice cooker being used to cooking and hot holding rice.
3717-1-04.4(F)(2) / Warewashing sinks - cleaning and sanitizing.
Warewashing sink not properly cleaned and sanitized. Observed the 3 compartment sink and hand washing to be dirty at the time of inspection. Once repairs are made to the plumbing, the 3 compartment sink shall be washed, rinsed and sanitized before each use.
Correct By: 14-Apr-2022
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed the 3 compartment sink faucet was leaking. The leak would spray when the water pump was turned on, making the entire plumbing system unable to be used. The MFSO shall not operate until repairs can be made and the Hand washing sink and 3 compartment sink can be used.
Correct By: 14-Apr-2022
Facility Type: Mobile Food Service Operation
[?] Inspection Type: Standard
Inspection Date: 07-April-2022
| Comments |
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| This inspection was complete during the KSU Community Food Truck Series. All violations will be checked at the Follow-up inspection on 4/14 at 1 PM with the KFD. Please contact the KCHD if additional time is needed. The MFSO shall not operate until hand washing and warewashing is able to be completed on the MFSO. A temporary hand washing set-up was provided by the Event coordinator. This MFSO shall cease operations if the Hand washing sink in not able to function as a hand washing sink. Ensure foods are proper cooled and reheated according to the Ohio Food Code. All preparation, storage, cooling and reheating shall be be completed on the mobile trailer. All TCS foods shall be properly labeled and date marked at the preparation site. Foods are not be prepared or stored in a residential household. Foods stored and prepared within a household shall be considered from an Unapproved source. Documentation shall be provided regarding the Warehouse or processor location used by the MFSO. A follow-up inspection is required to verify the MFSO does have hot and cold running water before next operation. Notes From Pre-licensing inspection: "Notes to complete before operating: Clean the hard to reach locations under and around the cooking/fry equipment and around the doorway/stairs. Drain the gray water container and properly service/disinfect the potable water tank. Provide a proper back flow prevention device (ASSE 1024-LF) with the food grade hose. This shall be used each time the potable water tank is filled. Single use articles shall be properly protect from contamination once removed from original packaging. Provide a proper vomit and diarrheal clean up kit with proper procedure that alines with ODH guidance. Provide verification that the manager has train food handlers on symptoms and confirmed illnesses that are required to be reported. Proper hot and cold running water shall be provided at all time of operation. Shelf under hot line shall be installed up off the floor 6 inches. Provide a proper lid on the gray water container. New Prep cooler has been installed. Advantco Apt-48-HC-48 At least one person during operation should have PIC training with certification. Recommend owner attend a ODH managers certification in Food Protection. Provide Commissary Agreement with Water Street Owner. " |