The Melt

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

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,

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

Violation noted (details not available)

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

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

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

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

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

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

Food contact surfaces: clean and sanitized [ date violation corrected: 11/2/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 11/2/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 11/2/2022 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 11/2/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 11/2/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 11/2/2022 ]

Food separated and protected [ date violation corrected: 11/2/2022 ]

Food storage; food storage containers identified [ date violation corrected: 11/2/2022 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 11/2/2022 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 11/2/2022 ]

Wiping cloths; properly used and stored [ date violation corrected: 11/2/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 5/25/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 5/25/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 5/25/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 5/25/2021 ]

Food separated and protected [ date violation corrected: 5/25/2021 ]

Nonfood contact surfaces clean [ date violation corrected: 5/25/2021 ]

Wiping cloths; properly used and stored [ date violation corrected: 5/25/2021 ]

Improper or defective plumbing

High risk food holding temperature

Unclean or degraded floors walls or ceilings

Improper cooling methods

Inadequate dressing rooms or improper storage of personal items

Unclean or degraded floors walls or ceilings

Unclean or unsanitary food contact surfaces

Wiping cloths not clean or properly stored or inadequate sanitizer

Moderate risk food holding temperature

Insufficient hot water or running water