THE SASSY BASS

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Observed operator does not have current decal on vehicle.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle. Operator labeled bottle. Corrected On-Site

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. Emailed appropriate information. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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. Emailed appropriate information. Corrective Action Taken

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. Observed license number not on MFDV IN 2 inch letters.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham in reachin cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw bacon in reachin cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 123°F in steam table. Heat increased on unit Corrective Action Taken

Intermediate - Hot water supply not maintained during peak periods.

Intermediate - Records/documents for required employee training do not contain all of the required information.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cheese in reachin cooler, storage corrected Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Banana pudding 45°F overnight in reachin cooler per operator. See stop sale

High Priority - Toxic substance/chemical improperly stored by food Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by pile of food and chemical Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to hold food Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.