Me-ma’s

Basic – Employee with no hair restraint while engaging in food preparation

Operator cooking

Basic – Equipment in poor repair

Gasket torn in upright cooler

Basic – Food stored on floor. nOil jug, hot sauces in containers

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 – Single-service articles improperly stored

Boxes with to go containers and utensils on floor

Basic – Uncleanable knife block in use to store knives.

Basic – Wood non food-contact surface not properly sealed. Shelves

Basic – Working containers of food removed from original container not identified by common name

White powder in container, storage area Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Operator washed some dishes then she grabbed a bag of to go containers, explained to her and she washed hands Corrected On-Site

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

Raw shrimp on shelf above fries, operator rearranged Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw hamburger and phili meat on shelf above raw shrimp, mgr rearranged Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

108f meatballs on stove, burner off, operator turned burner on, 95f cooked peppers and onion in oven off, operator reheated them to 165f Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. nBleach container in it, operator moved it Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Windex by prep unit