KAM RAI → 09.01.2025

Live roaches in facility's food or non-food area.

KAM RAI → 09.01.2025

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.

KAM RAI → 09.01.2025

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

KAM RAI → 09.01.2025

Equipment used for ROP not approved by the Department

KAM RAI → 09.01.2025

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

KAM RAI → 09.01.2025

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

KAM RAI → 09.01.2025

HACCP plan not approved or approved HACCP plan not maintained on premises.

KAM RAI → 08.02.2024

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

KAM RAI → 08.02.2024

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.

KAM RAI → 08.02.2024

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

KAM RAI → 13.11.2023

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

KAM RAI → 13.11.2023

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.

KAM RAI → 13.11.2023

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

KAM RAI → 13.11.2023

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.