KJUN → 26.06.2024

Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm

KJUN → 26.06.2024

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.

KJUN → 26.06.2024

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

KJUN → 26.06.2024

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

KJUN → 26.06.2024

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

KJUN → 28.03.2023

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.

KJUN → 28.03.2023

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.

KJUN → 28.03.2023

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.

KJUN → 07.03.2023

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

KJUN → 07.03.2023

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

KJUN → 07.03.2023

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

KJUN → 07.03.2023

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.

KJUN → 07.03.2023

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.

KJUN → 07.03.2023

Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away

KJUN → 07.03.2023

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.