SUNNY FOODPLUS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (52F - Cooling) in the reach in cooler, as per operator prepared since yesterday. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed black beans (52F - Cooling) in the reach in cooler, as per operator prepared since yesterday. Stop sale issued.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat picklize in the reach in cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried chicken (103F - Hot Holding) stored in the hot box for more than 4 hours, as per operator. Stop sale issued.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (103F - Hot Holding) stored in the hot box for more than 4 hours, as per operator. Stop sale issued.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed new roll. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on reach in cooler soiled.

Basic - Food stored on floor. Observed green plantains and carrots stored on the floor of the walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed clear door reach in cooler soiled interior.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator brought new roll. Corrected On-Site

Basic - Food stored outside. Observed a case of green plantains stored outside with no roof next to the food truck. Operator brought inside the truck. 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 chicken gizzards (112F - Hot Holding) stored on top of the prep table less than 2 hours, as per operator. Operator reheated chicken gizzards (198F - Reheating). Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed pots and pans stored inside the handwashing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator brought new roll. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed on window date 10/1/23.

Basic - Food stored on floor. Observed green plaintains and cooking oil stored on the floor inside the food truck. Operator stored items correctly. Corrected On-Site

Basic - Food stored outside. Observed gallons of cooking oil stored outside, green plantains and cooked goat outside with no overhead protection.

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 - Observed employee cooking outside of the food truck with no over head protection. Operator turned on hot holding box to store other food items, and brought food inside the truck. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. At the time of the inspection, observed in the rear of food truck: stored vegetables and cooking oil outside in the rear of the food truck not completely enclosed no walls at all and 1 portable burners.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler closest to the 3 compartment sink soiled.