Pescatore

- Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge

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

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

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

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

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

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

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

114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers

Adequate hand washing facilities; supplied and accessible

No insects, rodents, birds or nonservice animals

Equipment approved; clean; installed, good repair; capacity

Floors, walls and ceiling: build, maintianed & clean

Inadequately cleaned or sanitized food contact surfaces

Unclean or degraded floors walls or ceilings

Improper or defective plumbing

Improper storage of equipment utensils or linens

Moderate risk food holding temperature

Unapproved or unmaintained equipment or utensils

Unclean or degraded floors walls or ceilings

Insufficient hot water or running water

Improper thawing methods