OKIBORU → 21.05.2024

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

OKIBORU → 21.05.2024

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.

OKIBORU → 21.05.2024

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

OKIBORU → 21.05.2024

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.

OKIBORU → 24.05.2023

“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

OKIBORU → 24.05.2023

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

OKIBORU → 24.05.2023

HACCP plan not approved or approved HACCP plan not maintained on premises.

OKIBORU → 24.05.2023

Equipment used for ROP not approved by the Department

OKIBORU → 24.05.2023

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

OKIBORU → 24.05.2023

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

OKIBORU → 24.05.2023

Live roaches in facility's food or non-food area.

OKIBORU → 24.05.2023

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

OKIBORU → 24.05.2023

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

OKIBORU → 24.05.2023

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.