3 TIMES → 02.04.2023

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

3 TIMES → 02.04.2023

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

3 TIMES → 02.04.2023

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.

3 TIMES → 04.11.2022

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

3 TIMES → 04.11.2022

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

3 TIMES → 04.11.2022

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

3 TIMES → 04.11.2022

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.

3 TIMES → 04.11.2022

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

3 TIMES → 04.11.2022

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

3 TIMES → 04.11.2022

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.

3 TIMES → 04.11.2022

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

3 TIMES → 04.11.2022

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