YEMENI SOCOTRA RESTAURANT

Violations (7)

• 02GCritical

  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.

• 06ECritical

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

• 04ACritical

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

• 02BCritical

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

• 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.

• 06FCritical

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

• 10G

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