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)

Potentially hazardous food is at a hot holding 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)

The premises is free of pests. (Result: Not in Compliance)

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

A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment. (Result: Not in Compliance)

Food is handled in a sanitary manner and is not subject to contamination. (Result: Corrected During Inspection)