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Violations
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Other General Violation
Permit not available
Current valid permit, registration or other authorization to operate establishment not available.
Immersion basket not provided, used or of incorrect size. Incorrect manual washing technique used. Test kit and thermometer not provided or used. Improper utensil drying practices used.
Non-food contact surface improperly constructed
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
Inadequate lighting - bulb
Lighting inadequate. Bulb not shielded or shatterproof.
Improper plumbing
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.
Improper use of pesticide
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Garbage receptacles not provided or inadequate; Garbage storage area not properly constructed or maintained; grinder or compactor dirty.
Facility not vermin proof. Harborage or conditions conducive to vermin infestation exist.
Improper use of utensil
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Food not protected from contamination
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Personal hygiene inadequate. Clean outer garments, effective hair restraint not worn.
Improper hand washing facility
Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
Evidence of, or flying insects in facility's food and/ or non-food areas.
Evidence of, or live mice in facility's food and/ or non-food areas.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated and/ or not discarded in accordance with HACCP plan.
Smoked fish and/ or ROP processed food held above 38 degrees Fahrenheit; other PHF held above 41 degrees Fahrenheit. Except during necessary preparation.
Hot PHF not held at or above 140 degrees Fahrenheit.
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturers documentation not maintained on site.
A food containing artificial trans fat, with 0.5 grams or more of trans fat per serving, is being stored, distributed, held for service, used in preparation of a menu item, or served.
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