SAMBITO CUISINE

High Priority - Non-food grade paper/paper towel used as liner for food container. Beef stored in non-food grade bags, chef removed beef from bags and placed in proper food, grade bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over top of sour cream inside reach and cooler chef removed eggs and properly stored them. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature chef place chicken under running water. Chicken is still frozen solid.

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored overtop cut vegetables inside reach in cooler owner removed and properly stored bacon. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottles of sauces used for cooking has no labeling of ingredients.

Intermediate - No soap provided at handwash sink. No handwashing soap at hand washing sink on food truck. Owner placed soap at handwashing sink. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw Beef thawing at room temperature. Chef placed items inside refrigerator. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Potatoes (112F - Hot Holding) Operator reheated to 183F at time of inspection. Discussed with operator. 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. For some employees , operator had employee sign at time of inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard in reach in freezer. Discussed with operator. Operator removed at time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on reach in cooler in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled. Operator cleaned at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service above juice machine not inverted. Operator inverted at time of inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator moved to approved location at time of inspection.

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.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has new employee that has not done food safety training.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains and is no longer cleanable.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer measured at 100ppm, operator added more and it measured at 200ppm.

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Establishment has been skipping rinse step and instead have been double sanitizing with chlorine then quaternary ammonia.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes in steam table temped at 128F. Operator removed items and placed on grill to reheat.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towel at hand wash sink.

Intermediate - No soap provided at handwash sink. Establishment ran out of soap. Operator placed soap at hand wash sink. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Establishment has been skipping rinse step and instead have been double sanitizing with chlorine then quaternary ammonia.

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.