PLAN B → 28.05.2024

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

PLAN B → 28.05.2024

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

PLAN B → 28.05.2024

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

PLAN B → 15.01.2023

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

PLAN B → 18.08.2022

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

PLAN B → 18.08.2022

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

PLAN B → 18.08.2022

Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

PLAN B → 18.08.2022

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

PLAN B → 18.08.2022

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

PLAN B → 18.08.2022

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.