SVL BAR → 03.02.2025

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

SVL BAR → 03.02.2025

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

SVL BAR → 03.02.2025

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.

SVL BAR → 25.11.2024

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.

SVL BAR → 25.11.2024

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

SVL BAR → 25.11.2024

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

SVL BAR → 25.11.2024

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

SVL BAR → 19.07.2023

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.

SVL BAR → 19.07.2023

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.