THAYER → 15.01.2025

Live animal other than fish in tank or service animal present in facility’s food or non-food area.

THAYER → 15.01.2025

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

THAYER → 15.01.2025

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.

THAYER → 15.01.2025

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

THAYER → 15.01.2025

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

THAYER → 23.01.2024

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

THAYER → 25.10.2022

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

THAYER → 25.10.2022

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.

THAYER → 25.10.2022

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

THAYER → 25.10.2022

Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

THAYER → 25.10.2022

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.