Snack Bar

Trans Fat / Re-inspection

• 16B — The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Pre-permit (Operational) / Re-inspection

• 04J — Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. (critical)
• 09B — Thawing procedures improper. (critical)
• 05D — Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided. (critical)

Pre-permit (Operational) / Initial Inspection

• 05H — No facilities available to wash, rinse and sanitize utensils and/or equipment. (critical)
• 04A — Food Protection Certificate not held by supervisor of food operations. (critical)

Trans Fat / Initial Inspection

• 16B — The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.