BUOY BOWLS #3 (WCID #777)

Observation: A certified food manager is not available on the truck . Ensure at least one person is a certified food manager during truck operation.
2-102.12 (A) Certified Food Protection Manager (C)
(A) PIC shall demonstrate knowledge by being a certified food protection manager.

Observation: The staff member operating truck did not engage in handwashing and was observed wiping gloves on wiping cloth, not changing gloves or washing hands prior to enagaging in preparation after performing other tasks. CDI: Discussed and educated staff member about when to wash hands, changing gloves and not multitasking.
2-301.14 When to Wash (P)
Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P

Observation: The handsink had dirty utensils and prep bins store din the basin preventing staff from washing hands. Ensure that hand sinks are maintained clean and not used for other purposes. CDI: Utensils and prep bins removed from hand sink for handwashing access.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.

Observation: The staff member was osberved wiping soiled gloves on cloth, not changing between tasks handling other items/equipment kiosk and food products. CDI: Staff was educated on glove use, discontinue multitasking with gloves - Gloves are only not touch ready to eat foods. Gloves were removed during inspection.
3-304.15 (A) Gloves, Use Limitation (P)
(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P

Observation: The almond fluid is being left out on the counter during production tasks allowing for improperly tempered product exceeding 41F (Observed at 54F)
Ensure that almond fluid that is a TCS food (temeprature control safety) is kept under refrigeration. CDI: Product was discarded during inspection for corrective action.
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

Observation: Staff wearing watch and bracelet during production. Ensure that staff are informed that watches and other wrist items cannot be cleaned under effective handwashing and pose a bacteria risk when preparing foods.
2-303.11 Prohibition - Jewelry (C)
Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observation: The wiping cloth used to wipe up cutting board and other production areas was not stored in a sanitizer between use. CDI: Sanitizer bucket was made during inspection for corrective action.
3-304.14 Wiping Cloths, Use Limitations (C)
(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

Observation: There are not sanitizer test strips located on the mobile truck. A sanitizer bucket for wiping clothes was made up and test strips were provided to test concentration of bucket 300ppm after adding additional water. Verification for test strips by April 11,2025.
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Provide a test kit that accurately measures sanitizer concentrations. -Pf