DA CAPO → 12.06.2024

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

DA CAPO → 12.06.2024

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

DA CAPO → 12.06.2024

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

DA CAPO → 30.08.2022

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.

DA CAPO → 30.08.2022

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.

DA CAPO → 18.07.2022

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

DA CAPO → 18.07.2022

Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

DA CAPO → 18.07.2022

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

DA CAPO → 18.07.2022

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

DA CAPO → 18.07.2022

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.