Dagwood’s Food Truck

Basic – Cutting board has cut marks and is no longer cleanable

White make table cutting board with excessive cut marks

Basic – Dead roaches on premises

Observed 3 dead roaches on floor of food truck behind equipments Warning

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee preparing food with multiple bracelets on wrist

Basic – Equipment in poor repair

Make table reach in cooler with torn gasket

Basic – Floor soiled/has accumulation of debris

Behind cooking equipments floor soiled with grease build up Repeat Violation

Basic – Food stored outside

Operator has a white deep reach in freezer with frozen foods stored inside unit and unit is strap down to back bumper of food truck with a lock. Operator states that food is keep in freezer and lock all commissary for storage when parked. nI contacted Plan Reviewer at Tallahassee and spoke to Ms. Robin who informed me that this is not allowed and freezer must be stored inside food truck at all times with food inside. nReviewed information with operator Admin Complaint

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Interior microwave with encrusted food debris

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Exterior of cooking equipments soiled with grease buildup

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Interior of reach in cooler make table is soiled

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Observed employee wash hands with cold water only for under 20 seconds at hand wash sink. Reviewed with employee and employee re-wash hands correctly Corrected On-Site Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

nObserved employee handle cooked foods and cut lettuce with bare hands on make table to prepare food and plate up for to go orders without gloves and operator has no Alternative Operating Procedure. Reviewed with employee and employee put on gloves Corrected On-Site Warning

High Priority – Employee washed hands with cold water

Observed employee wash hands with cold water only for under 20 seconds at hand wash sink. Reviewed with employee and employee re-wash hands correctly Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw bacon stored over cheese in bottom make table reach in cooler. Moved by manager. Corrected On-Site Warning

High Priority – Roach activity present as evidenced by live roaches found

Observed 9 total live roaches on food truck in following area:nOne live roach on wall at hand wash sinknOne live roach on floor at driver seatnThree live roaches behind hot water heater nTwo live roaches on floor behind three compartment sink areanTwo live roaches on on AC vent on ceiling in food truckn Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Cut tomatoes (72F); cut lettuce (81F – Cooling); chili (99F – Cooling); shredded cheese (67F – Cold Holding); raw bacon (44-47F – Cold Holding); raw shell eggs – ambient temperature (50F – Cold Holding), all items stored in make table reach in cooler and stored from over night. Operator says been in and out of unit and observed door left slight open. Ambient temperature reading at 50F. Unit has torn gasket. Operator closed door and will turn down thermostat Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Soft scrub chemical bottle stored next to raw onion bag produce at ware washing area. Moved by manager. Corrected On-Site Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Multiple pans stored in hand wash sink. Moved by manager. Corrected On-Site

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location

Manager Ronald Perry with expired certificate on 5-30-23 with ServSafe and no other certified food manager employed at this establishment Warning

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

At hand wash sink. Employee provided and borrowed from other food truck Corrected On-Site

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Operator has only 2 total food handler employees and hired over 60 days with no proof of any training Warning

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

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Operator has no HACCP and is ROP cook/chill and freezing product and not removing from sealed packaging within 48 hours. nProvided operator with HACCP handout flyer and template plan.nWarning Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked chicken at flip top make table with no date marked. Manager stated was prep on Tuesday

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

At hand wash sink hot after turn off. nManager turned on and at 99F Corrected On-Site