THE FOOD DUDE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over brownies. Operator removed and stored correctly. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer for quaternary.

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. Provided operator with the Vomiting and Diarrhea clean up form. 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. Provided Operator with the Food Reporting Agreement. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded pork no date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Quaternary spray bottle not labeled. Operator labeled . Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - Garbage on the ground around unit.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Operator closed service opening. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over tomatoes. Operator removed and stored correctly. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Monday per operator not date marked. Operator placed date mark on item. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator was educated and washed hands properly. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty hot held at 90° for less than hour. Operator removed and reheated to 177. Corrected On-Site

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Operator closed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit in reach in cooler. Operator placed thermometer in unit. 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. Operator placed fish with bare hands on taco. Operator removed the taco and placed gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces. Operator removed and stored correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator removed sponge. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in Cooler handle missing. Operator has handle but not installed. Corrective Action Taken Repeat Violation

Basic - Single-service articles improperly stored. Operator removed and stored correctly. Corrected On-Site

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Operator placed in correct area. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner Reach in Cooler handle.