PHO MAC → 10.10.2024

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.

PHO MAC → 10.10.2024

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

PHO MAC → 10.10.2024

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.

PHO MAC → 10.10.2024

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

PHO MAC → 27.06.2023

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

PHO MAC → 27.06.2023

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

PHO MAC → 27.06.2023

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.