Basic – Equipment in poor repair.Cooling drawers under flat top with ambient temperature of 47F, reach in cooler across from flat top with ambient cooling of 47F

Basic – No conspicuously located ambient air temperature thermometer in holding unit.In cooling drawers u dear flat top and reach in cooler with ambient cooling temperature of 47F.

Basic – Standing water in bottom of reach-in-cooler.Across from flat top

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employees preparing orders while food truck have no running water to wash hands. Corrected On-Site

High Priority – Establishment operating with no potable running water.No running water on unit. According to cook pump is broken. Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Food kept on cooling drawers and reach in cooler across from flat top for 4 hrs

nRaw chicken 49 F, cooked beef 47F, pork 49F, sausage 50F. All kept on cooling drawers under flat top on cook line and on reach across from flat top for 4 hrs

nSliced tomatoes , lettuce , cabbage, sliced ham prepared today and ambient cooling for 4 hrs with temperature of 50F to 58F

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

Raw chicken 49 F, cooked beef 47F, pork 49F, sausage 50F. All kept on cooling drawers under flat top on cook line and on reach across from flat top for 4 hrs. Garlic cilantro sauce 76F.

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Sliced tomatoes , lettuce , cabbage, sliced ham prepared today and ambient cooling for 4 hrs with temperature of 50F to 58F