September 22, 2009 (Routine)

May 29, 2009 (Follow-up)

May 19, 2009 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands after placeing raw steak on the flat top with a gloved hand and then using the same gloved hand to prepare a ready to eat hoagie roll.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Change gloves and wash hands between glove changes when switching tasks.
• 0470 - Critical Repeat Unwrapped or uncovered food (bologna) in the reach in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Repeat Raw foods of animal origin (sausage) stored over ready-to-eat (RTE) food (cole slaw) in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0540 - Corrected During Inspection Critical Money (dollar bills) observed stored on the cutting board touching cheese and other food products.
  Store money in cash register. Keep food seperate and away from soiled items to prevent contamination.
• 1800 - Grease accumulation throughout mobile unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. (ie: around the flat top grill)
• 2350 - Critical No water available in fully contained mobile unit.
  Stop operating. Properly repair the equipment.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (Door is open)
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces Provide a screen door..
• 3300 - The reach in and storage areas cluttered and littered.
  Re-organize reach in- provide some shelving/storage bins to keep food seperated and organize shelves.
• 3340 - Corrected During Inspection Critical Container of Raid insecticide stored with hoagie buns and onions.
  Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 13, 2009 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves throughout the unit, outlets, under cutting board.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Light fixture above grill is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer in wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

August 19, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Raw meat and raw eggs observed store above Ready To Eat (RTE) foods. (Raw onions and cole slaw.)
  Store raw meats and eggs below RTE foods to avoid cross contamination.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cole slaw and BBQ Pork in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

March 28, 2008 (Follow-up)

March 10, 2008 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw chicken breasts.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1800 - The nonfood contact surface of the exterior surfaces of cooking equipment, exhaust hood filters system has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - There was an accumulation of grease and soil debris on the ceiling of the mobile unit.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.