Sanitation
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,
Other
114130.1, 114130.3 - Multiuse food -contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, free of sharp internal angles, corners, an
Other
114192, 113953 - An adequate, protected, pressurized, potable supply of hot water at least 120F and cold water shall be provided
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
Facility Condition
114060 - Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor)
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. , 114047, 114153 - Adequate and suitable space shall be provided
Other
Violation noted (details not available)
Other
Violation noted (details not available)
Other
Violation noted (details not available)