EJEN → 07.08.2024

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.

EJEN → 20.01.2023

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

EJEN → 20.01.2023

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.

EJEN → 20.01.2023

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

EJEN → 20.01.2023

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

EJEN → 20.01.2023

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.

EJEN → 09.06.2022

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

EJEN → 09.06.2022

Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

EJEN → 09.06.2022

Single service item reused, improperly stored, dispensed; not used when required.

EJEN → 09.06.2022

Food contact surface not properly maintained.

EJEN → 09.06.2022

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

EJEN → 09.06.2022

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

EJEN → 09.06.2022

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.