JOHNNY DOGS 3

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. When inspector arrived, water was not turned on and employee was chopping onions and changing gloves.

High Priority - Establishment operating with no potable running water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs and sausages cold holding at 70f. Advised rapid chill to 41 or colder.

Intermediate - Food, other than frankfurters, prepared on a hot dog cart. Grilled onions cooking and chopping onions at cart.

Intermediate - Handwash sink not accessible for employee use at all times. Fan and cooler in front of handwashing sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Heidi Ruiz.

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. No proof for Heidi R.

Basic - Food being prepared outside. Chopping onions on hot dog cart.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

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.