McAnn's → 09.07.2024

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.

McAnn's → 09.07.2024

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

McAnn's → 09.07.2024

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

McAnn's → 09.07.2024

Evidence of mice or live mice in establishment's food or non-food areas.

McAnn's → 23.02.2023

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

McAnn's → 23.02.2023

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

McAnn's → 07.12.2022

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.

McAnn's → 07.12.2022

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.

McAnn's → 07.12.2022

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

McAnn's → 29.07.2021

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