Brit's Mix Snack Cart

Year by year

Inspections

1. Jul 4, 2026 Routine · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     PHF/TCS, COLD HOLDING

     Mayo in squeeze bottle observed to be 60°F.

     Correction: Maintain cold potentially hazardous foods at or below 41°F Action Taken: Time as a public health control will be used and mayo will be discarded after parade. Additional ice was added.

     Code 3-501.16 (A) (2) AND (B)

2. Jun 26, 2025 Re-inspection 2 · No items found

   No violations cited.

3. Jun 12, 2025 Re-inspection · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     COMPLIANCE WITH FOOD LAW - PRIVATE HOME

     06/12/2025 - Corn in crock pot was observed to be brought to the event already prepared and warmed. 05/29/2025-Charcuterie boards were prepared at home.

     Correction: Discard food from unapproved sources. Action Taken: Charcuterie boards were discarded during inspection. All food preparation is to be conducted at the event. Education provided regarding no food prep at home.

     Code 3-201.11 (B)

4. May 29, 2025 Routine · 4 priority, 2 priority foundation
   • Serious Priority

     WHEN TO WASH

     Employees had not washed hands prior to beginning food operations.

     Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.

     Code 2-301.14

   • Serious Priority Corrected on site

     COMPLIANCE WITH FOOD LAW - PRIVATE HOME

     Charcuterie boards were prepared at home.

     Correction: Discard food from unapproved sources. Action Taken: Charcuterie boards were discarded during inspection.

     Code 3-201.11 (B)

   • Serious Priority

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     The food in the snack cart and the pancakes cooking on the skillet are not protected from customer contamination.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Serious Priority Corrected on site

     PHF/TCS, COLD HOLDING

     Charcuterie boards were cold held in a cooler at 78°F.

     Correction: Maintain cold potentially hazardous foods at or below 41°F Action Taken: Charcuterie boards were discarded during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Action Taken: Food thermometer was provided by inspector during inspection.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE

     Handwashing sink was not set up at the start of inspection and was unavailable for proper handwashing, however food operations had begun.

     Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Handwashing station must be set up prior to food operations beginning.

     Code 5-205.11