TACOMBI → 18.11.2024

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

TACOMBI → 18.11.2024

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.

TACOMBI → 18.11.2024

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

TACOMBI → 18.11.2024

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.

TACOMBI → 08.04.2024

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

TACOMBI → 08.04.2024

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

TACOMBI → 08.04.2024

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

TACOMBI → 08.04.2024

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

TACOMBI → 08.04.2024

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.

TACOMBI → 08.04.2024

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

TACOMBI → 08.04.2024

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.

TACOMBI → 21.10.2022

Thawing procedure improper.

TACOMBI → 21.10.2022

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