Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach in cooler has nan ambient temperature of 51F.

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

Female employee touched apron and continued to work without washing hands.

High Priority – Establishment operating without a license from the Division of Hotels and Restaurants

Establishment is currently open and operating at food truck hub on 484. Licensing inspection conducted onsite.

High Priority – Food prepared in a private home. See stop sale

Cole slaw made at operators home per manager.

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Thank you bag holding husked ears of corn.

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

Raw beef on shelf over cheese.

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

On to bale near grill: Beans 74F. Pork 97F. Manager stated item has only been out for one hour. Discussed Time as a Public Health Control (TPHC) with operator. Will discard products after four hours. Corrective Action Taken

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.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of microwave soiled with food debris.

Intermediate – Handwash sink used for purposes other than handwashing

Several dishes stacked in hand sink. Removed. Corrected On-Site

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

Missing for chlorine.

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

No soap or towels at hand sink. Manager refilled. Corrected On-Site

Intermediate – No probe thermometer provided to measure temperature of food products.

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

Missing for two employees.