Novy

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

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

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

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

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

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

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

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

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

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

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

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

No insects, rodents, birds or nonservice animals

Adequate hand washing facilities; supplied and accessible

Food contact surfaces: clean and sanitized

Hands clean and properly washed; proper glove use

Proper cooling methods

Proper eating, tasting, drinking or tobacco use

Food storage; food storage containers identified

Nonfood contact surfaces clean

Approved thawing methods in use

Food separated and protected

Proper cooling methods [ date violation corrected: 8/15/2022 ]

Consumer advisory provided for raw or undercooked foods [ date violation corrected: 8/15/2022 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 8/15/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/15/2022 ]

Signs posted; last inspection report available [ date violation corrected: 8/15/2022 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 8/15/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 7/1/2020 ]

Wiping cloths; properly used and stored [ date violation corrected: 7/1/2020 ]

Wiping cloths not clean or properly stored or inadequate sanitizer

Unapproved or unmaintained equipment or utensils

Foods not protected from contamination

Low risk vermin infestation

Moderate risk food holding temperature

Unclean or unsanitary food contact surfaces