NOKSU → 14.09.2024

Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.

NOKSU → 14.09.2024

HACCP plan not approved or approved HACCP plan not maintained on premises.

NOKSU → 14.09.2024

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.

NOKSU → 14.09.2024

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

NOKSU → 14.09.2024

Equipment used for ROP not approved by the Department

NOKSU → 14.09.2024

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.

NOKSU → 14.10.2023

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

NOKSU → 14.10.2023

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.