TRIPLE DEUCE

Violations (10)

• 04ACritical

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

• 04LCritical

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

• 06FCritical

  Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

• 02BCritical

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

• 04JCritical

  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.

• 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.

• 08A

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

• 10D

  Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

• 10G

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 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.