Makana Health Inspection Grade

Critical

• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Hot TCS food item not held at or above 140 °F.
• 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.
• 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.