MR. SUB — Risk Score 5/10 | DineSafe+- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
- ●SignificantUSE EQUIPMENT NOT FREE FROM OPEN SEAMS IN CONTACT WITH FOOD - SEC. 8(2)(B)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●CrucialSell potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
- ●CrucialStore potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
- ●NA - Not ApplicableFail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
- ●SignificantUSE FOOD EQUIPMENT NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
- ●SignificantFAIL TO PROVIDE THERMOMETER IN REFRIGERATION EQUIPMENT - SEC. 30(B)
Pass
- ●SignificantUSE EQUIPMENT NOT SUITABLE FOR INTENDED PURPOSE - SEC. 8(1)(D)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22