T BAAR → 24.04.2024

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

T BAAR → 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.

T BAAR → 09.05.2023

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.

T BAAR → 09.05.2023

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

T BAAR → 09.05.2023

Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments.

T BAAR → 21.03.2023

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

T BAAR → 21.03.2023

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

T BAAR → 21.03.2023

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

T BAAR → 21.03.2023

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.

T BAAR → 21.03.2023

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

T BAAR → 06.09.2022

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.