MAR ABEL

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and began working with clean utensils to stir food.

Basic - Food stored outside. Ice cooler with caned sodas stored outside. Operator moved into food truck. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 10 lbs of black beans cooked at 12 pm did not make it to 70 degrees with in 2 hours. Observed at 112 °F at 3:20 pm

High Priority - Evidence of mop/cleaning wastewater dumped onto ground.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0 ppm. Operator remade sanitizer to 200 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 10 lbs of black beans cooked at 12 pm did not make it to 70 degrees with in 2 hours. Observed at 112 °F at 3:20 pm see stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Cooked rice 125 °F came off hot holding unit and operator was cooling before putting in reach in cooler 1st temp at 2:55pm . Inspector advised operator to put rice in reach in cooler. 2nd temp at 3:53 pm at 77 °F Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fresh garlic and oil at 80 °F inspector Inspector advised operator to re heat garlic to 165 °F, and inspector offered to email operator time as public health form. Observed employee re heat fresh garlic and oil to 165 °F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Soiled cutting board.

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector printed out consumer advisory for operator. Corrected On-Site

Basic - Dead roaches on premises. Observed 12 dead roaches under storage counters. Observed employee remove dead roaches and sanitized area during time of inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

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 - Nonfood-contact surface soiled with grease, food debris. Grease on hood filters. Observed under flat top grill counter table. Air conditioning vent soiled by entrance door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table. Observed employee remove to sanitizer bucket. Corrected On-Site