Naks

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

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

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

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

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 dur

Current letter grade or Grade Pending card not posted

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 liq

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

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.

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

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

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

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

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