BOTTE → 24.04.2024

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

BOTTE → 24.04.2024

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.

BOTTE → 24.04.2024

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

BOTTE → 24.04.2024

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

BOTTE → 19.03.2024

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.

BOTTE → 19.03.2024

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

BOTTE → 19.03.2024

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.

BOTTE → 19.03.2024

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

BOTTE → 19.03.2024

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

BOTTE → 19.03.2024

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

BOTTE → 19.03.2024

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

BOTTE → 19.03.2024

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