- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Grill and sides
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease. Clean accumulated grease, from the hood, above the cook line.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the inside surfaces of the microwave oven.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not wrap frozen meats in plastic grocery bags; use food-grade rated "ziplock" bags.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Wash hands every time you change disposable-plastic gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label hot chicken (120°F) with a four-hour-time label. Discard any unserved portion at the end of four hours.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of the "Big Five" handout.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open carton of milk with the date it is originally opened.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Clean the excess grease from the griddle.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provide a written policy for holding hot meats at room temperature. Keep a copy of the policy on the truck.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. Keep a copy of your current state license on the truck.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the inside of the microwave oven.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Wash hands every time you change gloves.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label repackaged, refrigerated foods with the dates they are originally repackaged.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean food crumbs from the inside of refrigerator.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the truck.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label open carton of milk with the date it was originally opened.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Post state license number, 6350643, in two-inch tall contrasting numbers, on the exterior of the truck.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- 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. Wash hands, and wear disposable gloves, when chopping vegetables. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Post the Consumer Advisory, provided, in the window. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 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.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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4/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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