NOM WAH → 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.

NOM WAH → 25.10.2022

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

NOM WAH → 04.08.2021

NOM WAH → 06.12.2019

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

NOM WAH → 06.12.2019

Hot food item not held at or above 140º F.

NOM WAH → 06.12.2019

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

NOM WAH → 21.11.2019

Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.

NOM WAH → 21.11.2019

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

NOM WAH → 21.11.2019

Hot food item not held at or above 140º F.

NOM WAH → 21.11.2019

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

NOM WAH → 21.11.2019

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

NOM WAH → 21.11.2019

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

NOM WAH → 21.11.2019

Accurate thermometer not provided in refrigerated or hot holding equipment.

NOM WAH → 21.11.2019

Food contact surface improperly constructed or located. Unacceptable material used.