STRIKEOUT WINGZ FOOD TRUCK

Nonfood-contact surfaces clean — Inspector Note: Observed residue and food crumps on kitchen equipment and utensils. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed facility floor needs refurbishing (PIC started they have a grant for start to remodel the facility). 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. PIC will fix with one month ( violation from the base of operation).

Insects, rodents, and animals not present — Inspector Note: Observed gap/opening underneath the facility front and back doors. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC instructed to use weather strip to block pest from coming in (base violation).

Proper cold holding temperatures — Inspector Note: Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit(sliced tomatoes @ 43 f, shredded cheese @ 44f, and red sauce @ 43 f). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P)(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC will place a work order for a repair with 3 days.