THE GREAT FOODINI¿S MOBILE BISTRO

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator and employee are handling clean utensils and food without washing their hands as there is no soap available at the hand washing sink and the sink is inaccessible due to multiple items being stored inside.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. There are chemical spray bottles hanging on the interior side of the hand washing sink splash guard above sausage, bacon and mustard. Operator removed the chemical spray bottles from over the sausage, bacon and mustard. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink is inaccessible, it us filled with sausage. Bacon and mustard. There are chemical spray bottles hanging on the interior side of the splash guard. Operator cleared the hand washing sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle hanging on the interior side of the hand washing sink splash guard. Operator labeled the chemical spray bottle. Corrected On-Site

Basic - Food stored on floor. There is a container of fryer oil on the floor in the front of the truck. Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating lunch, begin to work preparing food and donning gloves, no handwash. Spoke with all employees about proper handwashing and glove usage, employee washed hands before returning to work.

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Operator went to remove cleaned dishware from sanitizer after less than 5 seconds of contact, spoke with operator about proper sanitizing step, operator placed dishware in sanitizer until more than thirty seconds elapsed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary sanitizer observed, chlorine test strips available.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in tall and short glass door reach-in cooler cooked shrimp, cooked seafood ceviche, cooked grits, and raw ready-to-eat tuna for poke with no date label, per operator between 1 and three days old. Operator labeled all foods. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under all cooking equipment.

Basic - Food stored on floor. At front of truck, bottles oil, syrup, condiments stored on floor.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In tall glass door reach-in cooler, 3 opened employee drinks with food. Operator moved to separate storage. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled hot dog buns with bare hands. Inspector educated operator on proper use of utensils when handling ready to eat foods. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed Mobile Food Dispensing Vehicle license before completion of the inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink. Operator supplied paper towels. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are a pair of tongs hanging from the oven door handle. Operator removed the tongs from the oven door handle. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by a reach in freezer. Operator moved reach in freezer. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle. Operator removed tongs from oven door. Corrected On-Site