CHELAS → 21.03.2023

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.

CHELAS → 21.03.2023

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.

CHELAS → 21.03.2023

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

CHELAS → 21.03.2023

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

CHELAS → 13.12.2022

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

CHELAS → 13.12.2022

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.

CHELAS → 13.12.2022

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

CHELAS → 13.12.2022

“Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

CHELAS → 01.12.2022

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

CHELAS → 01.12.2022

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