FRANK THE TANK

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM onsite during inspection. Certificate expired. PIC stated he was waiting for a class to be started per Serv Safe. -1- REPEAT

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM onsite during inspection. Certificate expired. -1- REPEAT

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM onsite during inspection. Certificate expired. -1-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM onsite during inspection. Certificate expired. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM onsite during inspection.

2-102.12 Certified Food Protection Manager - C Observed PIC Certified food protection manager expired last year April 1, 2020.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on a shelf above the prepping/cooking area. CDI-The drink was removed to a more appropriate location.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed kielbasa not fully reheated to 165F. CDI-The product was put back onto the stove to finish reheating. Product reached above 165F by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the ice chest holding above 41F. Product was around 43F. CDI-More ice was brought out and poured over the food product in the ice chest. REPEAT. Improvement on cold holding, points kept the same today.

5-103.12 Provide water under pressure to all fixtures.-Pf 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the water not turned on to the hand washing sink. The employees were already cooking on the unit. CDI-The water was immediately turned on and hot water was sufficiently provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese (52F), house made ranch (52F), sliced tomatoes (48F) and cut lettuce (48F) all above 41F. CDI- PIC was able to place items on a four hour hold time 3PM-7PM. PIC stated all foods were below 40F at the commissary. NOTE: EHS provided PIC with a TPHC form.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee preparing RTE foods while wearing a bracelet on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC preparing RTE foods with hair on the head, however, not wearing a head cover.

4-501.11 Maintain equipment in good repair. Observed slight damage to hot dog cart during inspection at the commissary.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two pans of housemade chili on cart. The pan on the flattop was 144F but the pan in the steam well was only 119F. PIC stated he had heated them both on the flattop about an hour ago and placed one in the steam well, keeping the other on the flattop. CDI - had PIC move colder chili back to flattop to rapidly finish reheating.

2-102.12 PIC shall be certified. Observed PIC without ANSI accredited certification.

3-304.15 (A) Gloves shall be used for one task. Observed employee use same gloves to handle money and foods. CDI gloves changed.

3-501.16 (A)(2) Food shall be at 45F or below. Observed cole slaw and cheese above 45F. CDI facillity operates less than 4 hours. Food will be discarded after event per PIC.

2-301.11 Remove jewlery on hands and arms while handling food. Observed employee wearing a watch while working with food.

4-903.11 (A) Keep single service items protected from contamination. Observed plastic forks, spoons, and knives stored in reach of customers without protection and soiled with rain water and black debris.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Ensure unapporved persons that do not work for pushcart stay away from food prep storage and prep areas. Observed patron who was watching the inspection leaning against bread crates. CDI person moved away.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pans of chili in hot well at 117F and 86F. CDI chili placed on grill for proper reheating. CDI pans got up to 184F. Repeat.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have food safety certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding on the grill below 135F (see chart). CDI- Food was placed on TPHC. Hot dogs will be discarded after 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw and shredded cheese cold holding above 45F (see chart). CDI- items placed on TPHC. Foods will be discarded after 4 hours.

|4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed SS utensils stored under water line for handwash sink. Containers storing utensils collecting water. CDI: utensils discarded and relocated.

|4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dirt and sticker residue on counters of cart.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed bottle of quat sanitizer at 100 ppm. CDI- made to proper concentration while on site.

Observed no documentation of approved Food Safety Manager training. This is a 2 point deduction as of January 1st.