JUPIOCA → 27.04.2023

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.

JUPIOCA → 27.04.2023

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

JUPIOCA → 30.03.2023

Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

JUPIOCA → 30.03.2023

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

JUPIOCA → 30.03.2023

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.

JUPIOCA → 30.03.2023

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

JUPIOCA → 30.03.2023

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

JUPIOCA → 30.03.2023

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.