KIELBASA BUS

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese 52F raw chicken 52F cook beef 52F sour cream 52F manager moved items to freezer 2nd trnp all to 43F Corrected On-Site - From follow-up inspection 2026-02-26: Not observed, unit not on site Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2026-02-26: Time extended, unit not on site Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over kielbasa and wraps in reach in. Operator relocated chicken. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mark's manager certificate expired in December of 2024.

Intermediate - Handwash sink not accessible for employee use at all times. Buckets blocking handwash sink, operator relocated. Corrected On-Site

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. For two employees. Printer employee health reporting agreement. Operator had employees sign at time of inspection. Corrected On-Site

Basic - Food stored on floor. Cardboard box of food and oil stored on floor. Operator relocated. Corrected On-Site

Basic - Hole in or other damage to floor. There is a hole in the floor located in the middle of the food truck.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flat top grill

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken between 47°f and 49°f in reach in cooler. Cooked and placed in cooler last night.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken between 47°f and 49°f in reach in cooler. Cooked and placed in cooler last night.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler.

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.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Floor tiles missing and/or in disrepair. Food truck with a hole in floor.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with sanitizer

Basic - Floor soiled/has accumulation of debris. Observed floor soil with old food and grease

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handles Corrected -observed employee remove Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler - Pork (44F - Cold Holding); Dairy (45F - Cold Holding), moved to freezer. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Oven cleaner over pierogis, operator removed Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. On top shelf of vertical cooler, ope moved to bottom Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fan

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen - pierogi (44F - Cold Holding); pierogi (50F - Cold Holding), operator will cook or put back in cooler. Emailed time as public health control form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets

Intermediate - Handwash sink not accessible for employee use at all times. Plastic Containers on sink Corrected On-Site

Basic - Food stored on floor. Fry oil, case of water Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food dicer soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage not date marked in reach in cooler.

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

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.

Basic - No handwashing sign provided at a hand sink used by food employees. Provided hand wash sign. Operator displayed during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar not labeled.