3 GIRLS

Basic - Ice buildup in reach-in freezer.

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Observed: Mobile food dispensing vehicle service opening not kept closed except during food service.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.for sausages.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Email person charge a copy of the handout and procedures. Repeat Violation

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table sausage (128F - Hot Holding).educated Person in charge on hot holding food. Person in charge placed sausage on grill to cook. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed: Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in 3 compartment sink because no running water in hand washing sink. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Emailed Person in charge a copy of the handout.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. . Priority: Intermediate Corrective Action Taken Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation wearing a wristwatch. Employee removed and washed hands. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Soda stored on floor. Person in charge removed from floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed in upright Reach in cooler raw shell Eggs over BBQ Sauce,Mayonnaise and cut onions. Educated Person in charge on safe refrigerator storage and printed a copy of the handout. Person in charge removed raw Shell Eggs. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed gloves. Educated Person in charge on hand washing and glove use. Person in charge removed soiled gloves,washed hands and put on clean gloves. 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. Observed Cooked Sausage in Reach in cooler not date marked. Person in charge stated it was prepared on 2/13/24 and date marked accordingly.

Basic - Bottled water and soda stored on floor by the door.

Basic - Employee with no hair restraint while engaging in food preparation. Person in charge put on hat and wash hand.

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee dipping utensils in sanitizer and removing. Educated employee to submerge items for 30 seconds. Employee resanitized utensils correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed cooked onions stored next to grill at 104F. Employee reheated onions to 177F and set up a double boiler on grill to hold. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several bracelets, watch, and medical bracelet. Educated employee.

Basic - Employee with soiled clothing. Corrective Action Taken

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. Did not observe any vomit/diarrhea cleanup plan. Printed out for truck. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quaternary used at triple sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on truck.

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. Did not observe any employee health reporting agreements. Printed out for Jeremy and emailed to operator. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 83F. Employee placed on grill and corrected to 139F. Corrected On-Site