DOGGI'S AREPA BAR

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

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator unable to calibrate a thermometer. Educated operator. Corrective Action Taken

Basic - Equipment in poor repair. Observed gasket torn in the reach in cooler.

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 - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Worn, torn and/or soiled floors/carpeting. Observed establishment floor soiled.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Food stored on floor. Observed boxes of plantains on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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 - Food with mold-like growth. See stop sale. Observed cut tomatoes and avacados with mold in reach in cooler next to three compartment sink.

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

Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Observed food truck connected to water hose for permanent connection for clean water. Operator filled up tank with clean water and disconnected hose. Corrected On-Site

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 - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.