| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt under the entire cookline hot table and grill. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
On two maketables on the permanent service truck unit. **Warning**
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14-40-4
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Basic - Equipment in poor repair. Sole cold holding unit on the permanent service truck unit is not holding any items at 41°F or below. The staff has the upper unit items in perforated pans of melting ice.
42°F -62°F shredded cheese, 49°F pico de gallo 12:19pm, 59°F -63°F cut cabbage, 49°F guacamole with cut tomato, 60°F vegan steak, 80°F sour cream in squeeze bottle, 71°F raw beef, 46°F pico, **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Under the 3 bay and hand sink of the food service truck. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Cut peppers with melted ice in perforated pan above dripping into the peppers. The cut peppers have a milky while liquid dripping into the container from the issue above. **Warning**
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35B-14-4
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Basic - Mobile food dispensing vehicle service opening not kept closed except during food service.. Truck customer service does not have screening, **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair on sole cooler aboard the permanent food truck. **Warning**
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29-03-4
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Basic - Water draining onto floor surface on the food service truck. The drain below the 3 bay-hand sink plumbing is full of water. The water from the drain pipe of the sinks just pours onto the truck floor where the cook is working. The inspector has notified the on-site manager and staff to clear the drain. It has not been done. The water is pooled on the floor at the handsink and cooler area.
The hand sink drain pipe was disconnected from the 3 bay drain pipe mid-inspection to allow for a catch bucket to be put under the hand sink drain. **Corrective Action Taken** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board. **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Multiple cups of white granular product not labeled and stored on the shelf above the hand sink. **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook. **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
42°F -62°F shredded cheese, 49°F pico de gallo 12:19pm, 59°F -63°F cut cabbage, 49°F guacamole with cut tomato, 60°F vegan steak, 80°F sour cream in squeeze bottle, 71°F raw beef, 46°F pico in lower unit area, 46°F cheese in lower unit area
Food containers are in a perforated pan in the top of the make table that is filled with ice. The ice is melting into the lower area of the unit.
Items do not have time marking and are not being held per time temperature controls.
Manager is working to refresh the cooler items.
Items are being discarded with a different ice bath set up in progress. **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
87°F tomato paste on stove next to the rice. **Warning**
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28-26-4
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High Priority - Sewage/wastewater backing up through floor drain on the truck unit. Staff states a cup is caught in the drain pipe.
The drain below the 3 bay-hand sink plumbing is full of water. The water from the drain pipe of the sinks just pours onto the truck floor where the cook is working. The inspector has notified the on-site manager and staff to clear the drain. It has not been done. The water is pooled on the floor at the handsink and cooler area.
The floor was mopped up and bleached and the hand sink pipe disconnected to catch water in a bucket as a temporary fix until a plumber corrects the problem. **Warning**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product.
Food stored in holding unit not covered. Cut peppers with melted ice in perforated pan above dripping into the peppers. The cut peppers have a milky while liquid dripping into the container from the issue above. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
87°F tomato paste, 42°F -62°F shredded cheese, 49°F pico de gallo 12:19pm, 59°F -63°F cut cabbage, 49°F guacamole with cut tomato, 60°F vegan steak, 80°F sour cream in squeeze bottle, 71°F raw beef, 46°F pico in lower unit area, 46°F cheese in lower unit area
Items do not have time marking and are not being held per time temperature controls. **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb hooked up at the truck exterior. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. On two maketables. **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink food bags from the lower cooler after staff drained the water dripping from above. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink on the truck unit. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Bulk cooked meats in the walk in unit. **Warning**
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Kaitlin-copy of card is posted on office wall. **Warning**
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