HANCO'S → 10.04.2024

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

HANCO'S → 10.04.2024

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

HANCO'S → 27.09.2023

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

HANCO'S → 27.09.2023

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

HANCO'S → 27.09.2023

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

HANCO'S → 27.09.2023

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

HANCO'S → 27.09.2023

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.

HANCO'S → 05.07.2022

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

HANCO'S → 05.07.2022

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

HANCO'S → 05.07.2022

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.

HANCO'S → 05.07.2022

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.

HANCO'S → 05.07.2022

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