BOU'OTE → 12.03.2024

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

BOU'OTE → 12.03.2024

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

BOU'OTE → 12.03.2024

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

BOU'OTE → 12.03.2024

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

BOU'OTE → 12.03.2024

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

BOU'OTE → 12.03.2024

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

BOU'OTE → 12.05.2023

Food Protection Certificate not available for inspection

BOU'OTE → 12.05.2023

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.

BOU'OTE → 12.05.2023

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

BOU'OTE → 12.05.2023

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.

BOU'OTE → 12.05.2023

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