Pub 96 Food Truck

Observed sliced cheese (44F) inside the reach-in cooler inside the food truck above 41F. The ambient air temperature at 61F. Possibly the unit is too warm due to being set too low in temperature or due to the warm temperature outside, where it is too warm inside the food truck. All cold-held Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Sliced cheese was discarded, and the other TCS foods at the correct temperature were moved to the reach-in cooler inside the main kitchen. Please have the reach-in cooler serviced/repaired by a reputable company.

In the restaurant: Observed the hot water temperature in the women's restroom at 77F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Please have the hot water temperature adjusted to at least 85F.

Observed turkey deli meat inside its open package, located inside the food truck's reach-in cooler without date marking indicating when the item has to be discarded. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Corrected on Site (COS): Item discarded.

Observed cut tomatoes inside the reach-in cooler of the food truck with no date marking label indicating when the food item was prepped or had to be discarded. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected on Site (COS): Cut tomatoes discarded.

Observed the reach-in cooler having a bag of raw hamburger patties being held at 47F with the ambient air temperature of the unit to be at 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food discarded.

Observed the baffle of the ice machine with pink and black slimy residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice in order to wash, rinse and sanitize interior of the unit.

Observed no inspection report posted in the mobile truck during inspection. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. Post most current inspection report for public view on the food truck.