GOOD2GO FOOD TRUCK - BASE

Proper cold holding temperatures — Inspector Note: Observed banana pudding in the clear sliding door reach in cooler in front food service temp above 41F. Observed a container of rice in reach in cooler of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Discarded.

Proper date marking and disposition — Inspector Note: Observed seafood salad, shrimp, and potato salad being held in front food service reach in cooler beyond 7 days. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen. COS: Food items discarded.

Proper date marking and disposition — Inspector Note: Observed seafood salad, shrimp, and potato salad in front food service clear reach in cooler prepared over a week ago (5/6/2026) being held without a date label. C/A: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Food items discarded.