ANAIS → 24.11.2023

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

ANAIS → 24.11.2023

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

ANAIS → 24.11.2023

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.

ANAIS → 24.11.2023

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

ANAIS → 17.10.2023

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.

ANAIS → 17.10.2023

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

ANAIS → 17.10.2023

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.

ANAIS → 17.10.2023

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

ANAIS → 17.10.2023

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.

ANAIS → 17.10.2023

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

ANAIS → 17.10.2023

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.