DISHES → 07.03.2023

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

DISHES → 01.11.2022

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

DISHES → 01.11.2022

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

DISHES → 01.11.2022

TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.

DISHES → 01.11.2022

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

DISHES → 01.11.2022

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.

DISHES → 01.11.2022

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

DISHES → 01.11.2022

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.

DISHES → 01.11.2022

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

DISHES → 01.11.2022

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