STK → 19.05.2023

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

STK → 19.05.2023

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.

STK → 19.05.2023

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.

STK → 19.05.2023

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

STK → 19.05.2023

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.

STK → 19.05.2023

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

STK → 19.05.2023

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

STK → 19.05.2023

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

STK → 19.05.2023

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

STK → 19.05.2023

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.