MASAKE → 15.07.2024

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

MASAKE → 15.07.2024

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

MASAKE → 15.07.2024

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.

MASAKE → 15.07.2024

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

MASAKE → 15.07.2024

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.

MASAKE → 15.07.2024

Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.

MASAKE → 11.04.2023

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.

MASAKE → 11.04.2023

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

MASAKE → 11.04.2023

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

MASAKE → 09.03.2023

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

MASAKE → 09.03.2023

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

MASAKE → 09.03.2023

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

MASAKE → 09.03.2023

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.

MASAKE → 09.03.2023

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.