High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in cooler: cooked rice (58F at 4:40pm – Cooked Cooling) As per chef, cooling since 10am. Item did not cool from 135F to 41F in a total of 6 hours. Rice stored in large quantity and tightly covered. See stop sale.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle soiled dishes and chlorine at triple sink then put gloves on and began to take cooked chicken from container in cooler to reheat on flat top grill; no hand wash. Advised employee to wash hands.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled cellphone then served drink; no hand wash. Advised employee to wash hands.

High Priority – Employee washed hands with no soap. Observed employee wash hands with water from hose at triple sink with no soap then handled clean utensil; no soap. Advised employee to wash hands with soap at hand wash sink.

High Priority – Establishment operating with no potable running water. Observed no running water or triple sink area. Operator has a hose from outside with a handle to spray, hanging on the side of the triple sink.

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Non-food grade towel used as liner for food container. Observed tortilla stored on visibly soiled wiping cloth inside igloo. See stop sale for tortillas in contact with soiled cloth.

High Priority – Live, small flying insects found. Observed 3 live flies flying around in food truck; 1 landing on single service box that was placed on counter to serve customer.

High Priority – Non-food grade towel used as liner for food container. Observed tortilla stored on visibly soiled wiping cloth inside igloo. Advised operator to store properly. See stop sale for tortillas in contact with soiled cloth.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked rice (109F – Hot Holding); cooked peppers (120F – Hot Holding) As per chef, cooked and stored over 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in cooler: cooked rice (58F at 4:40pm – Cooked Cooling) As per chef, cooling since 10am. Item did not cool from 135F to 41F in a total of 6 hours. Rice stored in large quantity and tightly covered. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At low boy reach in cooler with sliding door: raw ground beef (49F at 4:30pm – Cooling) As per operator, prepped and cooling since 8am. Item did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler with sliding door: cooked chicken (49F – Cold Holding); cooked pork (51F – Cold Holding); cooked beef (52F – Cold Holding); raw shrimp (54F – Cold Holding) At flip top cooler: red salsa (49F – Cold Holding) As per chef all items above, stored in units overnight. Not prepped or portioned today. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler with sliding door: cooked chicken (49F – Cold Holding); cooked pork (51F – Cold Holding); cooked beef (52F – Cold Holding); raw shrimp (54F – Cold Holding) At flip top cooler: red salsa (49F – Cold Holding) As per chef all items above, stored in units overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At low boy reach in cooler with sliding door: raw ground beef (49F at 4:30pm – Cooling) As per operator, prepped and cooling since 8am. Item did not cool to 41F in a total of 4 hours. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked rice (109F – Hot Holding); cooked peppers (120F – Hot Holding) As per chef, cooked and stored over 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**