KUTTY

Violations (9)

• 02BCritical

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

• 04ACritical

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

• 05DCritical

  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.

• 04LCritical

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

• 06DCritical

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 10B

  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.

• 09B

  Thawing procedure improper.

• 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.

• 08A

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