Mr. East Kitchen

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

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

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

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

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,

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

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

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,

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

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

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

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

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

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

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

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,

Food contact surfaces: clean and sanitized [ date violation corrected: 4/12/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 4/12/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/12/2023 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 4/12/2023 ]

Proper cooling methods [ date violation corrected: 4/12/2023 ]

Food separated and protected [ date violation corrected: 4/12/2023 ]

Permit & License Certificate available [ date violation corrected: 4/12/2023 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 4/12/2023 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 4/12/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 4/12/2023 ]

Proper cooling methods [ date violation corrected: 4/4/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 4/4/2023 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 4/4/2023 ]

Hot and cold running water available [ date violation corrected: 4/4/2023 ]

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

Plumbing; proper backflow devices [ date violation corrected: 4/4/2023 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 4/4/2023 ]

Thermometers provided and accurate [ date violation corrected: 4/4/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 8/11/2021 ]

Time as a Public Health Control; procedures and records [ date violation corrected: 8/11/2021 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/11/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 2/11/2021 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 2/11/2021 ]

Permit & License Certificate available [ date violation corrected: 2/11/2021 ]

Inadequate and inaccessible handwashing facilities

Moderate risk food holding temperature

Wiping cloths not clean or properly stored or inadequate sanitizer

Foods not protected from contamination

Inadequate procedures or records for time as a public health control

Inadequate dressing rooms or improper storage of personal items

High risk food holding temperature