JAMWICH - (MOBILE)

Observed hand washing sink not operating at beginning of inspection. CA: Hand washing sink must be accessible at all times. COS: pic repaired and turned water on at hw sink.

Observed hand washing sink with no soap at hw sink. CA: Hand soap must be provided at hand washing sink COS: pic placed dish soap temporarily and will have hand soap dispenser repaired.

Observed permit and ServSafe and inspection not displayed in plain sight. CA: Food service current mobile inspection, mobile food service permit and ServSafe certificate must be displayed in plain sight. COS: No correction on site. Health Dept. will re-check

Mobile unit not identified by lettering/signage indicating the owner/operator name, permit number.

The mobile food service unit must be properly identified by a sign or lettering indicating the name and address of the business, the operator and/or the permit number. COS: No correction on site. Pic will have signage/lettering updated on mobile food truck. Health Dept. will re-check

Observed TCS food held above 41 degrees F in prep top cooler. CA: Discussed cold holding with pic. (deli meats purchased at Publix 1 hour prior to inspection, potato salad and pasta salad and sliced cheese) COS: Food had been taken out of cooler multiple times during service according to Shadae. Cooler top must remain closed and thermometer cooling down before leaving the unit. All food must be discarded within closing of one hour and coolers serviced and re-checked by health dept. before operating. Owner to provide documentation of repairs and service of both coolers. Both coolers must be operating properly before unit can operate.

Observed recent inspection report not prominently displayed in public view. CA: Discussed displaying recent Food Inspection, Food Service Permit with pic. COS: Health Department to re-check posting of current inspection and Food Service Permit in prominent location for public view.

Observed ServSafe certificate not displayed for public view. PIC provided binder with unit documents which did not have a copy of ServSafe certificate. Corrective Action: Discussed posting ServSafe certificate on unit for public view and additional copy retained on file in the unit at all times with CFSM. CFSM will post on unit and maintain additional copy in unit.

Observed potentially hazardous TCS foods being cooled by non-approved method (portioned sliced turkey - 49 F, dijon mayonnaise - 44 F.) Both items were stored in upper portion of pre-top cooler on mobile unit. Corrective Action: Discussed using only approved equipment for cooling potentially hazardous TCS foods with PIC. Both items were found to be less than 1 hour old and were moved to approved reach-in cooler for proper cooling. PIC understands prep top coolers are not approved for cooling, only cold-holding.

Observed multiple food service employees without hair restraint on mobile unit. Correct0ive Action: Discussed use of hair restraints in mobile unit with PIC. Food service employees were given approved hair restraints to use while on mobile unit.

Most recent inspection report is not prominently displayed in public view. Corrective Action: Discussed posting most current inspection report in public view where it can be read at all times with PIC.

Observed employee enter mobile unit after being outside and begin working with food without washing hands. CA: Employee was educated on when-to-wash hands. Hands were properly washed and employee resumed working with food.

Observed food service employee handling exposed, ready to eat foods with bare hands after entering unit and not washing hands. Corrective Action: Food service employee was directed to wash hands and sandwiches were discarded. Discussed no bare hand contact with ready-to-eat foods with PIC. PIC will ensure all employees are properly trained on good hygienic practices and preventing contamination by the hands.

Observed open package of deli ham with ice crystals on surface of food. Per discussion with PIC, ham was previously used, frozen and stored at home in personal freezer. CA: PIC was notified food for service cannot be prepared or stored in home. Ham was discarded.

Observed multiple food items held above 41 degrees F inside lower portion of prep top cooler, reach-in cooler and counter. CA: Discussed proper cold-holding with PIC. PIC discarded chicken, mayonnaise, sauteed onions, and deli meat. Cooler must be serviced by a certified technician. Documentation must be provided and the cooler must be rechecked by the Health Department prior to use.

Observed PIC failing to execute responsibilities to ensure safety of food by controlling risk factors for foodborne illness. Risk factors out of compliance included improper cold holding, date marking, hand washing, barehand contact of ready to eat foods. Several risk factors were noted to be repeats from previous inspection. CA: Discussed risk factors and public health intervention responsibilities of the PIC with CFSM. PIC must be properly trained on responsibilities.

Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures. CA: Persons in charge, managers or CFSM must be properly trained or retrained.

PIC could not present documentation of an employee health policy or reporting agreement training for employee. CA: Discussed employee health policy requirements and training requirements with PIC. PIC will train all employees on responsibilities of symptom reporting.

Observed soiled wiping cloth stored inside hand washing sink upon entering mobile unit during operation. CA: PIC removed towels from sink. PIC trained on keeping hand sink accessible at all times.

Observed several food items prepared the day before not date marked. CA: Discussed and educated PIC on date marking. If food items are made night or day before they must be date marked, and deli meats must be date marked once they are opened. Dates must be on pans of food items.

Observed multiple flies present on mobile unit. CA: discussed controlling flies by ensuring all openings to the outside (doors and windows) are sealed properly and installing mesh screens or NSF 37 approved air curtains with pic

Observed several risk control factors out of compliance during inspection. CA; discussed violations and risk control factors during inspection with pic-pic was educated on cooling procedures to cold hold properly during servicing of food, date marking of food items made the day before (jams, in house made sauces or dressings, deli meats once unsealed/opened, pimento cheese, potato salad, etc.)and having only pre-washed produce from suppliers for food prep.

Observed Servsafe certificate not displayed, and pic could not locate certificate for review. CA: discussed having Servsafe certificate displayed and on unit for reviewing with pic-

Observed several items placed in hand washing sink-CA: discussed keeping sink accessible at all times with pic-pic removed items

Observed several food items made day before not date marked. CA: discussed date marking with pic and educated pic (if food items are made night or day before they must be date marked and deli meats must be date marked once they are opened) dates must be on pans of food items

Observed containers of food not labeled. CA: discussed labeling all food containers with pic-pic labeled

Observed food items in reach in cooler from 56-64 degrees F (london broil beef, potato salad, el fuego chicken mixture) CA: discussed cooling methods with pic-food was placed into fridge during servicing of food before being cooled down properly until bagged ice was brought to pic for making an ice bath to cool food down.

Observed multiple TCS foods held above 41 degrees F in prep top cooler on bottom and in standing reach in cooler and on counter top. CA: discussed cold holding with pic-pic cooled some food down and discarded potato salad and tomatoes at end of 4 hr period allowed temporarily-food was placed into ice baths and cooled to below 41 degrees and potato salad and tomatoes were discarded. Cooler is to be repaired and re-checked on Monday 5/22/23-pic to call health dept for re-check after repair