MR. Q'S → 20.04.2024

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.

MR. Q'S → 20.04.2024

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

MR. Q'S → 20.04.2024

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

MR. Q'S → 20.04.2024

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

MR. Q'S → 26.06.2023

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

MR. Q'S → 26.06.2023

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.

MR. Q'S → 26.06.2023

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

MR. Q'S → 26.06.2023

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

MR. Q'S → 26.06.2023

Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

MR. Q'S → 26.06.2023

Thawing procedure improper.

MR. Q'S → 26.06.2023

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