The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling. (Result: Not in Compliance)

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food. (Result: Corrected During Inspection)

Operation and maintenance of premises is in accordance with approved floor plans and specifications. (Result: Not in Compliance)

Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur. (Result: Not in Compliance)