BUSTAN → 22.05.2024

Hot TCS food item not held at or above 140 °F.

BUSTAN → 22.05.2024

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

BUSTAN → 22.05.2024

Current letter grade or Grade Pending card not posted

BUSTAN → 22.05.2024

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

BUSTAN → 29.12.2022

Evidence of mice or live mice in establishment's food or non-food areas.

BUSTAN → 29.12.2022

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

BUSTAN → 29.12.2022

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

BUSTAN → 29.12.2022

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.