JOYPOT → 18.01.2024

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.

JOYPOT → 18.01.2024

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.

JOYPOT → 18.01.2024

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

JOYPOT → 18.01.2024

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

JOYPOT → 18.01.2024

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

JOYPOT → 18.01.2024

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

JOYPOT → 12.10.2023

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

JOYPOT → 12.10.2023

Food worker or vendor working or is knowingly or negligently permitted to work in FSE while afflicted with infected wound or reportable communicable disease. No spitting allowed. Spitting anywhere in the establishment is prohibited.

JOYPOT → 12.10.2023

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

JOYPOT → 12.10.2023

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.

JOYPOT → 12.10.2023

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