Key Violations:
02B|Hot TCS food item not held at or above 140 °F.;;04H|Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.;;04J|Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.;;04M|Live roaches in facility's food or non-food area.;;06A|Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.;;06E|Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.;;08A|Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.;;09D|Food service operation occurring in room or area used as living or sleeping quarters.;;10B|Anti-siphonage or back-flow prevention device not provided where required
equipment or floor not properly drained
sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.;;10G|Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.;;19-06|Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station);;20-04|“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.;;28-06|Contract with a pest management professional not in place. Record of extermination activities not kept on premises.