Dec 22, 2025
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed improper vertical storage of raw meats and ready-to-eat (RTE) foods in three different coolers. Raw shrimp was stored above cooked corn in reach-in cooler, raw beef was stored above lettuce in another reach-in cooler, and raw pork was stored above cooked pork in grill cooler. RTE foods must be stored above raw meats/poultry/seafood. COS by properly storing.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed no signed employee health forms on truck. Owner was called and he stated that forms were in his office. Signed forms must be maintained on truck.
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee water bottle stored directly on cutting board used to cut limes and other foods.
Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
COS by discarding.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed handwashing sink blocked by a larger Igloo cooler. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS by moving cooler.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
Observed no running water at hand sink. Water pump was broken and was discharging water profusely. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf
*Truck was asked to close due to having no running water--an imminent health hazard.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
[FROM BASE OF OPERATION] Observed quat sanitizer at <150 ppm. Sanitizer is not dispensing properly from 3-compartment sink. Sanitizer must dispense at 200-400 ppm or as specified on manufacturers instructions. COS by manually pouring sanitizer in buckets at 300 ppm. Must call Auto-Chlor so that they can adjust calibration.