LEA → 14.08.2024

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.

LEA → 12.08.2024

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

LEA → 12.08.2024

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

LEA → 12.08.2024

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.

LEA → 12.08.2024

Hot TCS food item not held at or above 140 °F.

LEA → 12.08.2024

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

LEA → 27.12.2023

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.

LEA → 27.12.2023

Thawing procedure improper.

LEA → 27.12.2023

Hot TCS food item not held at or above 140 °F.

LEA → 27.12.2023

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.

LEA → 27.12.2023

TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.

LEA → 27.12.2023

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.