SOJOURN → 07.01.2023

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

SOJOURN → 07.01.2023

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.

SOJOURN → 07.01.2023

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.

SOJOURN → 07.01.2023

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

SOJOURN → 07.01.2023

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.

SOJOURN → 07.01.2023

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

SOJOURN → 07.01.2023

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

SOJOURN → 07.01.2023

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

SOJOURN → 07.01.2023

Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request• Pork, any food containing pork to or above 150 °F for 15 seconds• Mechanically tenderized or injected meats to or above 155 °F.• Whole meat roasts and beef steak to or above required temperature and time except per individual customer request• Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.

SOJOURN → 07.01.2023

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.