Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat. (Result: Corrected During Inspection)

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)

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination. (Result: Corrected During Inspection)

Food is handled in a sanitary manner and is not subject to contamination. (Result: Not in Compliance)

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

An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment. (Result: Not in Compliance)