DOUGH → 05.03.2024

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

DOUGH → 05.03.2024

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

DOUGH → 25.04.2023

Failure to post or conspicuously post healthy eating information

DOUGH → 25.04.2023

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.

DOUGH → 25.04.2023

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.

DOUGH → 25.04.2023

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

DOUGH → 25.04.2023

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.

DOUGH → 25.04.2023

Failure to maintain a sufficient supply of single-use, non-compostable plastic straws.

DOUGH → 25.04.2023

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