PABELLON FOOD TRAILER #2

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 - Nonfood-grade bags used in direct contact with food. Cheese stored on non food grade at in reachin cooler adjacent to exit door.

High Priority - Nonfood-grade hose conveying potable water. Observed green hose used for potable water.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased proper sanitizer at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with sanitizer not labeled at 3-compartment sink. Employee labeled. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of oil and water stored on floor on cook line. Employee labeled. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up inside freezer adjacent to 3-compartment sink.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cooler adjacent to grill top. Employee removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottle of oil not labeled on shelf above 3-compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over empanadas and shredded cheese in tall reach-in cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Multiple large plastic garbage bags stored on hand wash sink. Removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked beef and other cooked food in reach-in cooler. Repeat Violation

Basic - Food stored on floor. A case of fry oil stored on floor. Repeat Violation

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 - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over empanadas and shredded cheese in tall reach-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple large garbage bags stored in handwash sink and blocked access to handwash sink. Employee removed bags. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked fish and various cooked food with no date marks in reach-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with sanitizer on prep table.

Basic - Food stored on floor. Fry oil stored on floor under prep table.

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 - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-09-21: Time Extended

High Priority - Employee washed hands with cold water. Hot water heater disconnected and no hot water at least 100F provided at time of inspection. Discussed proper handwash procedures with operator.

High Priority - Raw animal food stored in same container as ready-to-eat food. A small chunk of cheese stored with raw bacon in the same container in reach-in cooler. Operator voluntarily discarded the cheese. 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. Provided by email.

Intermediate - No hot running water at three-compartment sink and handwash sink. Ran hot water approximately 2 minutes in all sinks, temped 73-75 F. Hot water heater unplugged from power source. Operator connected water heater with power, re temped hot water 100+ F in all sinks. Corrected On-Site

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 by email.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black bean and cooked chicken in reach-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed knives and other food equipments without sanitizing items. No sanitizing solution setup at time of inspection. Discussed with operator.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed food equipments with soap, then returned to work with food with the same gloves. Discussed with operator, employee washed hands and replaced gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container cooked black bean 45 F stored in the reach-in cooler. Operator stated that it was left on prep table making empanadas for about 30 minutes ago. Corrective Action Taken

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food employee with no training.

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

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.