Ayola

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

Equipment, utensils and linens; storage and use

Plumbing; proper backflow devices

Premises; personal/cleaning items; vermin proofing

Food separated and protected [ date violation corrected: 4/4/2023 ]

Permit & License Certificate available [ date violation corrected: 4/4/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 4/4/2023 ]

Hot and cold running water available [ date violation corrected: 2/10/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 2/10/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 2/1/2022 ]

Nonfood contact surfaces clean [ date violation corrected: 2/10/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 8/19/2021 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/19/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 8/19/2021 ]

Plumbing; proper backflow devices [ date violation corrected: 8/19/2021 ]

Wiping cloths; properly used and stored [ date violation corrected: 8/19/2021 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 2/5/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 2/5/2021 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 2/5/2021 ]

Foods not protected from contamination

Unclean unmaintained or improperly constructed toilet facilities

Moderate risk food holding temperature

Insufficient hot water or running water

Low risk vermin infestation

Other low risk violation

Moderate risk vermin infestation

Inadequate food safety knowledge or lack of certified food safety manager

Improper cooling methods

Inadequately cleaned or sanitized food contact surfaces

Improper reheating of food