- Violation: 51-04-1 Mobile food dispensing vehicle not reporting to commmissary as required. 402 DIXIE HWY EMPTY BUILDING Repeat Violation.
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12/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food/ice received from unapproved source. UNLICENSED ESTABLISHMENT PER PIC_SEE STOP SALE
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 3 HOT DOGS_IN STEAMTABLE _ 118f MORE THAN 4 HRS, TAMALES, COOKED BEEF, RAW BEEF, RAW CHICKEN , CHORIZO
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.EXAMPLE HOT DOGS 51f
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOT DOGS, TAMALES
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.COOKED BEEF(LENGUA) STORED ON TOP OF RAW CHICKEN INSIDE BEACH COOLER
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.BAG OF RAW CHICKEN, RAW BEEF INSIDE A BEACH COOLER
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Mobile food dispensing vehicle not reporting to commmissary as required. 402 DIXIE HWY EMPTY BUILDING Repeat Violation.
- No plan review submitted GRILL, A DIFFERENT UNIT WITH A BURNER & GAS TANK,
- Mobile food dispensing vehicle providing seating for customers without proper restroom support. 2 PICNIC TABLES
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 12-28-10. NEW EMPLOYEE 4 DAYS
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10/29/2010 | Routine - Food | Administrative complaint recommended |
- Mobile food dispensing vehicle not reporting to commmissary as required.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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6/8/2010 | Routine - Food | Warning Issued |
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Warning Issued |
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