Dominic's Food Trucks and Dining Base (for Stationary Truck)

Observed the concentration of the quat sanitizer less than 200ppm. Must be between 200 and 400ppm. COS by making a new one with a concentration of 300ppm.

Observed chemicals stored allover the kitchen and above the food preparation sink. COS by moving to a designated area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed time/temperature control for safety (TCS) foods in tall standing reach-in cooler being cold held above 41°F. Ambient temperature in unit was about 46°F but the external thermometer was showing the cooler was at 32°F. Temperature of TCS foods in unit ranged between 44-48°F. [SEE TEMPERATURE OBSERVATIONS]. COS by discarding.

Observed pork cooling in tall standing reach-in cooler while tightly covered. Ambient temperature of unit was 46F and pork prepared around 11AM and was 53F at 3:57PM. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. P

COS by reheating to restart cooling process. PIC must ensure that employees are monitoring the temperature of food as they cool. Health Authority will provide a cooling log. This log is not required but will help with cooling.

NOTE: pork was reheated in oven on stationary truck. Reheat temperature observation will be on the truck inspection report.

Observed meat being thawed in standing water. COS by turning on the faucet.