TSAOCAA → 22.04.2024

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

TSAOCAA → 22.04.2024

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

TSAOCAA → 31.01.2024

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

TSAOCAA → 31.01.2024

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

TSAOCAA → 31.01.2024

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

TSAOCAA → 31.01.2024

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

TSAOCAA → 31.01.2024

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

TSAOCAA → 06.09.2022

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

TSAOCAA → 06.09.2022

Ashtray present in smoke-free area.

TSAOCAA → 06.09.2022

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.

TSAOCAA → 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.