GOOD EATING LLC

High Priority - Nonfood-grade hose conveying potable water. Hose connected at front of the truck not food grade.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep reach in cooler at cookline behind front window soiled.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located left of the front doors had no towels. Operator placed towels during inspection. 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. No numbering observed on the exterior of the trucks

Basic - No handwashing sign provided at a hand sink used by food employees. Provided at time of inspection. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Floor with diamond plating soiled under prep tables and cook lines

High Priority - Operating with an expired Division of Hotels and Restaurants license. MFDV was in the process of closing for today but is open and operating and selling food to the public. Operator renewed license during inspection. Verified 02-01-2025 expiration date. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

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

Basic - Equipment in poor repair. Bottom shelf of prep table is rusted.

Basic - Food stored on floor. 5 gallon container of cooking oil and liquid margarine stored on floor.

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

Basic - Reach-in cooler interior have accumulation of soil residues.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk from Tuesday no date marking. Operator marked Corrected On-Site

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

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator went and purchased appropriate sanitizer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of shelled eggs in prep reach in cooler sitting on top of ready to eat foods. Inspector informed operator and eggs were removed. Raw bacon Inn black single door reach in cooler above ready to eat sausage. Indirectly informed operator and items were rearranged to protect ready to eat Foods Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in cooler: Raw shrimp (50F - Cold Holding) temp taken at 10:25 am. Per operator Food was purchased from Restaurant Depot less than 4 hours ago. Instructed operator to get ice bag to bring down temperature. Second temp taken registered 43F at 10:50 am. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray chemical hanging on hand wash sink directly next to case of single service jelly packs. Inspector informed operator and Jelly packets were removed.

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. Operator unable to name the big 6 food borne illnesses. Emailed big 6 Flyer

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by dirty bowls and spatula. Employee removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Inspector observed food in drain of hand wash sink indicating it is used as a dump sink.

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink ran for 2 minutes 92 degrees farenheit. Operator adjusted. 100 degrees farenheit Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Prep cutting board has groove marks and is no longer easily cleanable.

Basic - Floor soiled/has accumulation of debris. Floor between dish area equipment soiled with food debris.

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 - No handwashing sign provided at a hand sink used by food employees. Hand wash sign available but fell behind sink and is not properly visible Emailed hand wash sign

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers soiled with food debris and mold like substance. Hoods heavily soiled with soot but operator stated maintenance was coming to service the fryer causing the soot