Basileia Metals

Inspector's notes

Observed hand wash not with no water supply. Person in charge set up temporary hand wash station at the time of inspection.

Inspector's notes

Observed mobile food unit operating with no water supply available to utilize the three compartment sink or hand wash sink.

Inspector's notes

Throughout truck, accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager at time of the inspection. Discussed with the person in charge that a Certified Food Protection Manager (CFPM) is required to be on site during all hours of operation. Per the person in charge, they will inform the owner. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive black organic matter build up on the floor during this inspection. Discusses with the person in charge that the physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the hand washing sink. According to the person in charge, the establishment was using reusable cloths to dry their hands. Reusable cloths are not approved hand drying provisions Please keep individual, disposable towels available at all hand washing station. Person in charge was able to locate and restock disposable paper towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use tongs stored at room temperature for handling cooked hotdogs. According to the person in charge, they started serving hotdogs at 1PM and the tongs had not been sanitized since. No extra tongs or supplies to sanitize the tongs at the three compartment sink were available at time of inspection. Food-contact surfaces and equipment used for time/temperature control for safety foods should be cleaned as needed throughout the day, but must be cleaned no less than every 4 hours to prevent the growth of microorganisms on those surfaces. Person in charge agreed to discontinue hot dog service until tongs could be sanitized. Ensure adequate equipment an utensils are available during service. Corrective Action: Corrected at time of inspection.