- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/26/2016 | Inspection | C 3/6 32 seats exterminator 2 times per month |
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