MAS FLAVOR MOBILE health score and inspection history

ADPH 420-3-22-.09(3)(d) Permanently place the business name, address, and telephone number of the commissary on at least two sides of the mobile food unit./ Commissary ID is provided on only one side of the MFU.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the RI cooler reading minimum 55F; hot dogs, meat filets, cut lettuce and tomatoes, cooked beans, cooked shrimp, and cooked rice stored in the unit 1 hour since opening and measuring 55F-57F were relocated to the WI cooler in the commissary to rechill. Cease storing TCS food in this cooler until holding food at proper temperature.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation./ There is not a person on duty who has completed an accredited program. Continuing violation under Official Notice #EH17001818 issued 17 NOV 2025 and due for compliance 17 MAR 2026.

5-103.11(A) Provide water source and system capacity sufficient to meet peak water demands of the food establishment./ The Mobile Food Unit was found conducting food service operations without the water pumping system turned on: it was activated after the PIC was directed to do so. Turn the water system on BEFORE initiating food operations, and leave it on until operations are concluded. Repeat violation under Official Notice #EH17001825 issued 17 NOV 2025 for compliance forthwith; warned of possible notice to suspend the permit for continuing non-compliance.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandlers with wristwear.

ADPH 420-3-22-.09(3)(d) Permanently place the business name, address, and telephone number of the commissary on at least two sides of the mobile food unit./ Commissary ID is placed only one side of the MFU.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandlers with wristwear.

5-103.11(A); 5-103.11(B) Provide water source and system capacity sufficient to meet peak water demands of the mobile food unit; and hot water generation and distribution systems sufficient to meet peak hot water demands of the mobile food unit./ The Mobile Food Unit was found conducting food service operations without the water pumping and heating system turned on. It was activated after the PIC was directed to do so, however, water temperature at all fixtures measured maximum 91F. Turn the water system on BEFORE initiating food operations; and, provide 100F> for handwashing, and 110F> for warewashing.

(C) Maintain ambient air thermometers to be accurate and in good repair./ The mercury tube in the air temperature thermometer placed inside the make table cooler is broken off its scale.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation./ The faucet on the 3-compartment sink reaches only the first two compartments: provide a faucet of sufficient length to reach and fill each compartment of the warewashing sink.

ADPH 420-3-22-.09(3)(d) Permanently place the business name, address, and telephone number of the commissary on at least two sides of the mobile food unit./ Commissary ID is placed on only one side of the MFU.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./ Verification of communication of a minimum required health policy to employees was not available. The permitholder shall inform employees, and persons to whom a job offer is made (conditional employees), in a verifiable manner (flyer, signed agreement, etc.) of their responsibility to report information about their health (i.e. diarrhea, vomiting, or diagnosed with a foodborne illness) as they relate to diseases that are transmissible through food.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation./ There is not a person on duty who has completed an accredited program.