SATHI → 23.09.2024

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.

SATHI → 23.09.2024

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.

SATHI → 01.05.2023

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

SATHI → 01.05.2023

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

SATHI → 01.05.2023

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

SATHI → 16.05.2022

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

SATHI → 16.05.2022

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

SATHI → 16.05.2022

Live roaches present in facility's food and/or non-food areas.

SATHI → 16.05.2022

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.