THE POOL TURTLE (MOBILE)

OBSERVATION FROM THE BASE: the sanitizer at the 3 compartment sink reading 400+ ppm Quats. COS: sanitizer sink was remade to read 200 ppm Quats. Advised to use test strips while preparing solutions. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations.

BASE VIOLATION:Observed no paper towels at hand sink. COS: Paper towels were restocked. C/A: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf.

Observed the cutting surface was unclean with black residue in direct contact with the cutting board. COS: Cutting board was moved to dish pit to be washed properly. Advised to increase cleaning frequency. C/A: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

No consumer advisory provided for the menus on the QR code. Given end of business day to have added to QR code. C/A:511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked 1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder s.

Observed cook wearing arm jewelry while in main kitchen handling TCS ready to eat sauces. COS: Sauces were discarded, arm jewelry was removed and hands washed. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed inside of the reach in cooler unclean with food debris build up in the bottom and outside. Advised to increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

OBSERVATION FROM BASE: raw cut steak stored directly next to ready to eat TCS foods (salsa& banana ketchup) stored in the 3 door reach in cooler. COS: Raw steak was discarded by PIC. Sauces were discarded by PIC. C/A: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) C.

OBSERVATION FROM THE BASE: the sanitizer at the 3 compartment sink reading 400+ ppm Quats. COS: sanitizer sink was remade to read 200 ppm Quats. Advised to use test strips while preparing solutions. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations.

Observed trash can blocking hand sink on food truck. COS: Employee was educated on hand sink operation, complied and moved trash can to the rear of the food truck. C/A: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf.

Observed the cutting surface was unclean with black residue in direct contact with the cutting board. COS: Cutting board was moved to dish pit to be washed properly. Advised to increase cleaning frequency. C/A: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

OBSERVATION FROM THE BASE: Inside of the reach in cooler unclean with food debris build up in the bottom and outside. Advised to increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed the ventilation hood unclean with grease build up. Advised to have deep cleaned. CA:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed inside of the of the reach in cooler and prep top cooler unclean with food debris build up. Advised to increase cleaning frequency. C/A: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

OBSERVATION FROM THE BASE: floors under storage rack, 3 compartment sink and near mop sink in main kitchen unclean with debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed floors on food truck unclean with black residue build up Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed the ventilation hood unclean with grease build up. Advised to have deep cleaned. CA:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed floor inside the food truck unclean with debris build up. Advised to have deep cleaned.

OBSERVATION FROM MOBILE: Raw chicken wings stored directly next to raw ground beef on bottom shelf of reach in cooler.

OBSERVATION FROM MOBILE: cooked ground sausage(48F), raw chicken wings(43F) and raw ground beef(44F) were stored at single door reach in cooler not maintaining a TCS food temp of 41F or below. Ambient of reach in cooler at time of inspection (44F).

VIOLATION FROM BASE OF OPERATION: Direct connection between the ice machine and the floor drain.

OBSERVATION FROM BASE: Raw chicken stored directly next to ready to eat honey mustard and raw ground beef stored directly next to ready to eat marinara sauce. CA:(c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables COS:.

OBSERVATION FROM BASE: No splash guard provided between the hand sink and 3 compartment sink.

OBSERVATION FROM MOBILE: Arctic Air prep cooler is not properly functioning to allow TCS food to hold at 41F or below. Ambient at time of inspection 44F.

VIOLATION FROM BASE OF OPERATION: OBSERVATION: Coving is not provided in the dry storage room (single service items, canned goods, chemicals etc..).

VIOLATION FROM BASE OF OPERATION: OBSERVATION: Direct connection between the ice machine and the floor drain.

OBSERVATION: Arctic Air prep cooler is not properly functioning to allow TCS food to hold at 41F or below.

VIOLATION FROM BASE OF OPERATION: OBSERVATION: Coving is not provided in the dry storage room (single service items, canned goods, chemicals etc..).