ELIA → 26.01.2024

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

ELIA → 26.01.2024

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

ELIA → 26.01.2024

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

ELIA → 26.01.2024

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.

ELIA → 26.01.2024

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.

ELIA → 26.01.2024

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

ELIA → 26.01.2024

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

ELIA → 15.11.2022

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

ELIA → 15.11.2022

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.

ELIA → 15.11.2022

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