THE POOL TURTLE (MOBILE)

Personal cleanliness — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Consumer advisory provided for raw and undercooked foods — Inspector Note: 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 shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Toxic substances properly identified, stored, used — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Food separated and protected — Inspector Note: 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) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Toxic substances properly identified, stored, used — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor inside the food truck unclean with debris build up. Advised to have deep cleaned CA: 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.

Contamination prevented during food preparation, storage, display — Inspector Note: OBSERVATION FROM BASE: No splash guard provided between the hand sink and 3 compartment sink. CA: 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. -No TCS products may be stored in this unit until it has been serviced and/or adjusted to hold at 38F or below (or a temperature that keeps TCS products at 41F or below).

Plumbing installed; proper backflow devices — Inspector Note: VIOLATION FROM BASE OF OPERATION: Direct connection between the ice machine and the floor drain. CA: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm).

Physical facilities installed, maintained, and clean — Inspector Note: VIOLATION FROM BASE OF OPERATION: OBSERVATION: Coving is not provided in the dry storage room (single service items, canned goods, chemicals etc..) CA: In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm)

Food separated and protected — Inspector Note: 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:

Food separated and protected — Inspector Note: OBSERVATION FROM MOBILE: Raw chicken wings stored directly next to raw ground beef on bottom shelf of reach in cooler. CA: 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, COS: Raw chicken wings were removed from reach in cooler and placed in main kitchen reach in cooler.

Proper cold holding temperatures — Inspector Note: 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). CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Cooked sausage was discarded by PIC, raw chicken wings and raw ground beef were moved to main kitchen 3 door reach in cooler to cool: raw chicken wings(39F) raw ground beef(40F)