Pest Activity
114266, 114257, 114257.1, 114259 - A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, inc
Sanitation
114268 - The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, tra
Food Temperature
114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF,
Facility Condition
114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors
Sanitation
114099 - Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils
Facility Condition
114279, 114281, 114282 - After use, mops shall be placed in a position that allows them to air-day without soiling walls, equipment, or supplies, e.g. wall-mounted mop rack
Sanitation
114256 - Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur
Facility Condition
114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches
Sanitation
114193, 114193.1, 114269 - Floor drains shall be installed in floors that are water-flushed for cleaning and in areas where pressure spray methods for cleaning equipment are used
Other
114192, 113953 - An adequate, protected, pressurized, potable supply of hot water at least 120F and cold water shall be provided
Sanitation
114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial servi
Food Temperature
114047, 114153 - Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. , 113953, 113953(b) - Provide minimum 6 inches high side splashgu
Facility Condition
114193, 114193.1, 114269 - Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration unit
Food Temperature
114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temper
Other
114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation s
Other
Violation noted (details not available)
Other
Violation noted (details not available)