The Eggroll Food Truck Restaurant & Bar

Year by year

Inspections

1. Jan 22, 2026 Routine · 5 priority, 1 priority foundation, 4 core, 3 repeat
   • Serious Priority

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands before putting on clean gloves to work with food. During the inspection education was provided.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: In the prep cooler, Italian beef is stored under raw chicken. During the inspection the Italian beef was moved to the walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: A container of dipping sauce on the counter is cold held at 61°F. During the inspection the dipping sauce was moved to the walk in cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: The chlorine sanitizer, in the sanitizer bucket is not being used according to EPA registered label use instructions and is >200 PPM. During the inspection education was provided and the sanitizer concentration adjusted.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     PRIORITY: Equipment and utensils are not sanitized after cleaning. Equpment and utensils are washed, rinsed and then stacked in the sanitizing compartment to dry. Education was provided during the inspection.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working spray bottles of chemicals, under the 3 compartment sink, are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Onions, potatoes, eggs are stored on the floor in the walk in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Employee personal food is stored on a shelf above the prep table and food prep sink. Customer food is not protected from potential contamination. During the inspection the employee's food was moved to a designated area.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Shelving units in the walk in cooler are rusty and are not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation hood baffles above the fryer are soiled with grease residue.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

2. Oct 31, 2024 Routine · 4 priority, 2 priority foundation, 6 core, 3 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Priority: Employee observed peeling ready-to-eat carrots with their bare hands. During the inspection education was provided.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     PRIORITY: Rice noodles in a bowl on the counter are cold held at 65°F. PIC will complete the Time as a Public Health control plan for rice noodles.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Priority: Pad Thai sauce, brisket, meatballs in large prep cooler are not provided with a date mark. During the inspection education was provided.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Vietnamese sauce, thai sauce, egg roll sauce, spring roll sauce, korean slaw are not provided with a date mark. During hte inspection education was provided.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Priority: Equipment and utensils used with time/temperature controlled for safety food is not cleaned every 4 hours. Equipment and utensils are cleaned at the end of the day. During the inspection education was provided.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for pho broth in the walk in cooler. The pho broth is cooled in a large pot in the walk in cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the front counter drink area is unavailable for proper handwashing. The sink is blocked by a chair and a container is stored in the basin.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spoons and scoops in the front counter drink area are improperly stored in standing water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Employee's personal food is mixed with customer food in freezers. Customer food is not protected from potential contamination.

     Correction: Separate personal food from customer food in coolers and freezers. Discard food item.

     Code 3-307.11

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Fryer baskets are not cleaned at a frequency to preclude accumulation of soil residue. Baskets are observed with an accumulation of food residue.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core

     GARBAGE/REFUSE - FREQUENCY-REMOVAL

     Used oil from the fryers is observed in pots and buckets by the upright freezers. The used fryer oil is not being removed from the kitchen and properly stored in the receptacle outside.

     Correction: Remove refuse and recyclable items from the premises daily.

     Code 5-502.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors and walls around the oven, fryers, and flat top are soiled with grease and food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation hood above the fryers is observed with grease accumulation.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Sep 6, 2023 Routine · 4 priority, 4 priority foundation, 7 core, 1 repeat
   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between touching cooler doors and preparing a papaya salad.and a spring roll. During the inspection education was provided.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Strawberry sauce in frigidaire cooler is cold held at 52°F. Korean slaw, thai taco sauce, kimchi fries sauce, garlic & chili sauce in the small prep cooler are cold held at 47F. Kimchi fry sauce in the prep cooler is cold held at 48F. Egg roll veg mix, raw shell egg in the walk in cooler are cold held at 44F and 56F, respectively. During the inspection education was provided.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Chicken, sweet & sour sauce, Korean sauce, Thai sweet & sour sauce in the walk in cooler has exceeded its date mark of 8/15, 8/15, 8/8, 8/8, respectively. PIC stated that the dates were not changed and they will work new date marking. During the inspection education was provided.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Noodles, pad Thai sauce, sweet & sour sauce, Thai taco sauce, kimchi fry sauce,papaya salad sauce in coolers are not provided with a date mark. During the inspection education was provided.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the ice machine.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in 3 compartment sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process for chicken has no prior approval.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the asterisk next to the steak menu item.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

     The warewashing sink compartment is improperly used. The wash compartment is not filled with detergent and water. Instead, a small sanitizer bucket is filled with detergent & water and placed in the basin of the wash compartment for warewashing. Equipment and utensils are not immersed in water.

     Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils.

     Code 4-301.12 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Chili peppers on a sheet pan on the freezer were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Rice spoon, tongs, blender spoon are improperly stored in a container of water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of oil and food are stored on the floor in the kitchen and dry storage area.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Pho broth in the walk in cooler is cooling in a large kettle that is tightly covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Microwave oven is missing glass plate and is not maintained in good repair. Wooden papaya utensil is cracked and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Boxes of cups and food containers are improperly stored on the floor in the basement.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

     The insect control fly strip hanging from the ceiling is located in food prep areas,

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code 6-202.13 (B) (1)