GOOD2GO CUISINE LLC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ox tail (127-137F - Hot Holding). As per operator food prepared today. In unit less than 4hrs. Observed "cold" spots in food. Operator reheated on stove Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage (53F - Cold Holding) in reach in cooler. Per operator, not prepared or portioned today. Per operator, left in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage (53F - Cold Holding) in reach in cooler. Per operator, not prepared or portioned today. Per operator, left in cooler overnight. See stop sale.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine at the triple sink and sanitizer buckets.

Basic - Insect control device installed over food preparation area. Bug zapper installed over spices. Operator moved spices. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.