TUK TUK → 19.10.2024

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

TUK TUK → 19.10.2024

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.

TUK TUK → 19.10.2024

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

TUK TUK → 17.11.2022

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

TUK TUK → 17.11.2022

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

TUK TUK → 12.08.2021

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.

TUK TUK → 12.08.2021

Hot food item not held at or above 140º F.

TUK TUK → 12.08.2021

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