All surfaces including cutting boards that are used to prepare food must be made of a readily cleanable and non-absorbent material.
Food premise is to be maintained in a clean and sanitary condition.
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
All foods offered for sale and/or on display are required to be protected from potential contamination.
Infraction · Critical · Inspector feedback · Photo(s) taken · No issues