SAPPS → 22.04.2024

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.

SAPPS → 22.04.2024

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.

SAPPS → 04.10.2023

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

SAPPS → 04.10.2023

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.

SAPPS → 04.10.2023

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

SAPPS → 04.10.2023

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.

SAPPS → 08.06.2022

Proper sanitization not provided for utensil ware washing operation.

SAPPS → 08.06.2022

Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.

SAPPS → 08.06.2022

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.