2: Multiple critical violations observed on truck. There is a lack of managerial control of foodborne illness factors; Corrective Action: discussed critical infractions with person in charge. Food safety classes recommended.
6: Employee did not wash hands before preparing food after adjusting pump for water; Corrective Action: trained employee
8: Hand washing sink obstructed by speakers, power strip, electronic equipment; Corrective Action: removed obstructions
8: No water provided to hand sink; Corrective Action: turned water on. Water is sporadically shooting out. A follow-up will be conducted to ensure water can consistently run.
11: Condensation from air conditioning unit dripping into open container of relish; Corrective Action: embargoed
13: Raw log of ground beef stored on top of garnishes in line cooler (cheese, lettuce, onions); Corrective Action: removed, discussed proper vertical storage with person in charge
14: Employee states he washes dishes with soap and then dries with clean rag; Corrective Action: discussed setting up and using three compartment sink correctly using wash, rinse, sanitize method
19: Cooked beef stored in pan on grill at 87 F. Employee states he batch preps 2-3 servings and holds ambient, and it has been sitting for an hour; Corrective Action: embargoed
