LEITAO → 27.03.2024

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

LEITAO → 27.03.2024

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

LEITAO → 17.05.2023

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

LEITAO → 17.05.2023

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

LEITAO → 17.05.2023

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.

LEITAO → 17.05.2023

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

LEITAO → 17.05.2023

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.

LEITAO → 17.05.2023

Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

LEITAO → 17.05.2023

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.