DE MOLE → 20.03.2024

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

DE MOLE → 20.03.2024

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

DE MOLE → 17.04.2023

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.

DE MOLE → 17.04.2023

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.

DE MOLE → 17.04.2023

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

DE MOLE → 17.04.2023

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.

DE MOLE → 17.04.2023

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.