TEA ART

Violations (14)

• 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 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 Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Not Critical Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
• Critical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Critical Hot TCS food item not held at or above 140 °F.
• Not Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• Not Critical Failure to post or conspicuously post healthy eating information
• Critical Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
• Critical Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
• Critical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
• Not Critical Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
• 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.
• Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.