SOM BO → 13.01.2023

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.

SOM BO → 23.06.2022

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

SOM BO → 23.06.2022

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

SOM BO → 23.06.2022

Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

SOM BO → 23.06.2022

Current letter grade sign not posted.

SOM BO → 23.06.2022

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

SOM BO → 23.06.2022

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

SOM BO → 23.06.2022

Single service item reused, improperly stored, dispensed; not used when required.

SOM BO → 23.06.2022

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