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)

Potentially hazardous food is cooled in a manner that makes it safe to eat. (Result: Not in Compliance)

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat. (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: Not in Compliance)

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food. (Result: Not in Compliance)

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 approved written procedures to ensure the safe and sanitary operation of the establishment. (Result: Not in Compliance)