ADDA GHOR

Violations (10)

• Not Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Critical Evidence of rats or live rats in establishment's food or non-food areas.
• Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Not Critical 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.
• Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
• Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Critical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Not Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Critical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.