MANNA BON GOU MANGE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach-in cooler; shredded cabbage (82F - Cold Holding); cooked pasta (81F - Cold Holding). Per operator all items stored in reach-in cooler for 8 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; shredded cabbage (82F - Cold Holding); cooked pasta (81F - Cold Holding). Per operator all items stored in reach-in cooler for 8 hours. See stop sale.

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 operator Employee Health Reporting Agreement. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Operator provided soap. Corrected On-Site

Basic - Food stored on floor. Water bottle case stored on floor.

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.

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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for owner. The owner posted form during inspection. 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. Printed out Employee Reporting Form HR 5030-103 for Owner. The owner filled out form during inspection. Corrected On-Site