KESHA KRAZY KREATIONS

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. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese temped 75f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese temped 75f. Per operator in fridge turned off overnight. Cheese discarded. See stop sale. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris in slushy machine. Remnants not cleaned out.

Basic - Current Hotel and Restaurant license not displayed.

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.

Basic - Wall soiled with accumulated grease, food debris, and/or dust as well as around counter under slushy machines.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Food stored on floor. Observed soda on floor. Repeat Violation

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Operator placed decal on front of mobile food dispensing vehicle during time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cooking oil.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed steam shrimp thawing at room temperature.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need Chlorine test strips.