BEST FRENCH FRIES INC

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Discussed with operator to apply decal to food truck.

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. Discussed with operator to add license on vehicle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in cooler soiled with grease and dust residue, discussed with operator to clean and sanitize.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 3 containers with French fries (52 - Cold Holding)seating on top of prep table. Per operator stored for approximately 40 minutes. Operator decided to use Time as a public health control form and time marked product for the remaining time of 3 hours and 15 minutes. Emailed form to operator. Corrective Action Taken

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 - Current Hotel and Restaurant license not displayed. Operator provided copy via email Corrected On-Site

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.

Intermediate - Handwash sink used for purposes other than handwashing. Used to stored skimmer for fryer. Skimmer removed Corrected On-Site

Intermediate - Temporary interruption - no alternative supply of water provided. No operating water at start of inspection. Switch needs to be replaced. Owner fixed switch. Corrected On-Site

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Service window missing one sliding closure. Unable to completely close

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and floors