The Phoenix Theatre Company

Inspector's notes

-- Old rodent droppings observed near front entrance of food truck. Live pests not observed at the time of facilities inspection. Provided recommendations to reduce the attraction of pests: maintain facility free of insects, rodents and pests by: • Inspecting shipments of food, premises for evidence of pests. • Keeping outer openings protected with tight-fitting windows and doors • Eliminating harborage conditions. Corrective Action: Correct prior to next routine inspection. 6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: -- Observed dead rodent in drivers side of food truck. Dead/trapped pest should be removed promptly to reduce the attraction of insects and development of odors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The cutting boards on the make line/reach in cooler units are heavily scored with the scores retaining soil residue. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food employee leave truck to obtain items from dry storage area, enter truck, and put clean gloves on before proceeding to prep food. Instructed employee to remove gloves and wash hands before donning clean gloves. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open container of chips stored outside of food truck on server stand. Per person-in-charge (PIC), servers put on gloves, obtain plates going out for customers, and grab chips with hands and place onto plate. Informed PIC hands must be washed before putting on clean gloves to prevent contamination. Instructed PIC to move chips inside of truck and place a lid on top of container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed vegetable lasagna measured at 118'F hot-held on stovetop. Lasagna items were made 30 minutes prior and held to be served when ordered. PIC stated time as control is not used at the establishment, but establishment opens for 2 hours on event days. All food prepped and cooked at establishment on day of is discarded at the end of 2 hours. Provided time as control guidance documents via email and PIC opted to have items in question as time as control and will be discarded when establishment closes at 12:50pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection observed a sanitizer bucket with 0ppm of QUAT. Informed the person in charge to remake the sanitizer solution with QUAT at the manufacturer's specifications. Please ensure to use chemicals for cleaning and sanitizing at the appropriate concentration at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection observed a piece of plywood placed over the 3-compartment sink basin to established a prep area. Inforrmed the person in charge to ensure to use food grade and commercial equipment that is smooth, easily cleanable and splash resistant. Corrective Action: Correct prior to next routine inspection.