TASCA

Violations (8)

• 03BCritical

  Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

• 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.

• 04LCritical

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

• 02BCritical

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

• 10G

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

• 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.

• 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.