HOT SPOT GRILL & JERK

Violations (11)

• 02BCritical

  Hot TCS food item not held at or above 140 °F.

• 04LCritical

  Evidence of mice or live mice in establishment's food or non-food areas.

• 04ACritical

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 05CCritical

  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.

• 06CCritical

  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.

• 04NCritical

  Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

• 28-06

  Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

• 08A

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• 09C

  Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

• 10F

  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.

• 08C

  Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.