CAULDRON CHICKEN

Violations (10)

• Critical Live animal other than fish in tank or service animal present in facility’s food or non-food area.
• Not Critical Thawing procedure improper.
• 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 Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 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.
• Not Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Not Critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• Critical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Critical Evidence of mice or live mice in establishment's food or non-food areas.
• Critical Hot TCS food item not held at or above 140 °F.