PAIN DE VIE

Violations (11)

• Not Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Not Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• Critical Live roaches in facility's food or non-food area.
• Critical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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 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 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 Hot TCS food item not held at or above 140 °F.
• Critical Evidence of mice or live mice in establishment's food or non-food areas.
• Critical Evidence of rats or live rats in establishment's food or non-food areas.
• 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.