KATCH → 15.10.2024

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

KATCH → 15.10.2024

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.

KATCH → 15.10.2024

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

KATCH → 05.04.2023

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

KATCH → 05.04.2023

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.

KATCH → 30.07.2021

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

KATCH → 30.07.2021

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