CHOP'T → 14.05.2024

Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.

CHOP'T → 14.05.2024

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.

CHOP'T → 29.12.2022

Failure to maintain a sufficient supply of single-use, non-compostable plastic straws.

CHOP'T → 29.12.2022

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.

CHOP'T → 29.12.2022

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.

CHOP'T → 29.12.2022

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

CHOP'T → 29.12.2022

Failure to display required signage about plastic straw availability.

CHOP'T → 29.12.2022

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

CHOP'T → 29.12.2022

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

CHOP'T → 12.10.2022

Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

CHOP'T → 12.10.2022

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.

CHOP'T → 12.10.2022

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

CHOP'T → 12.10.2022

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

CHOP'T → 17.08.2021

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.