PHEBES → 02.07.2024

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.

PHEBES → 23.01.2023

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

PHEBES → 19.10.2022

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

PHEBES → 19.10.2022

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.

PHEBES → 19.10.2022

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

PHEBES → 19.10.2022

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

PHEBES → 19.10.2022

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.

PHEBES → 19.10.2022

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.

PHEBES → 20.07.2021

Food contact surface not properly maintained.

PHEBES → 20.07.2021

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