PHO BK → 06.06.2023

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

PHO BK → 06.06.2023

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 BK → 06.06.2023

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

PHO BK → 06.06.2023

Live roaches in facility's food or non-food area.

PHO BK → 09.05.2023

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

PHO BK → 09.05.2023

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

PHO BK → 09.05.2023

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.

PHO BK → 09.05.2023

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

PHO BK → 09.05.2023

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

PHO BK → 09.05.2023

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