KANDELA → 24.10.2023

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

KANDELA → 24.10.2023

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

KANDELA → 24.10.2023

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.

KANDELA → 24.10.2023

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

KANDELA → 14.11.2022

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.

KANDELA → 14.11.2022

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

KANDELA → 14.11.2022

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.