PARM → 25.07.2024

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

PARM → 25.07.2024

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

PARM → 25.07.2024

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

PARM → 25.07.2024

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.

PARM → 26.01.2023

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

PARM → 26.01.2023

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.

PARM → 26.01.2023

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

PARM → 27.06.2022

Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.

PARM → 27.06.2022

Evidence of mice or live mice present in facility's food and/or non-food areas.

PARM → 27.06.2022

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

PARM → 27.06.2022

Hot food item not held at or above 140º F.

PARM → 27.06.2022

Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.

PARM → 27.06.2022

Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

PARM → 27.06.2022

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