ME CHICKEN RICE.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi

Live roaches in facility's food or non-food area.

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

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

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

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispen

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

Live roaches in facility's food or non-food area.

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 under

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi

Current letter grade or Grade Pending card not posted

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

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

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

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

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

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, co

Thawing procedure improper.

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

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