TOP NOSH STREET FOOD

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave food truck and re enter place on gloves and begin engaging in food preparation without washing hands. Discussed with employee proper hand-hygiene techniques. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Baine Marie a. cheese sauce (124F - Hot Holding); b. shredded chicken (124F - Hot Holding) Operator placed items on flat-top grill for re-heating Re temp a. Cheese sauce 170f b. Shredded chicken 173f Corrected On-Site

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 employee working front window cash register. Will email employee health reporting agreement.

Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl used as scoop in shredded cheese contains stored in reach-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open bottles of water stored on top of reach-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors.

Basic - Working containers of food removed from original container not identified by common name. Seasoning on shelf removed from original packaging not labeled.