T-Swirl Crepe

Cycle Inspection / Re-inspection

• 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. (critical)
• 28-05 — Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 10A — Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (critical)
• 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. (critical)

Administrative Miscellaneous / Re-inspection

• 18-11 — Food Protection Certificate not available for inspection (critical)

Cycle Inspection / Initial Inspection

• 28-05 — Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away (critical)
• 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. (critical)
• 10A — Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 03A — Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (critical)

Cycle Inspection / Re-inspection

• 05D — 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. (critical)
• 09E — Wash hands sign not posted near or above hand washing sink. (critical)

Calorie Posting / Re-inspection

• 16-06 — Additional nutritional information statement not posted, or additional nutritional information not provided
• 16-04 — Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)
• 16-03 — Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.

Calorie Posting / Initial Inspection

• 16-06 — Additional nutritional information statement not posted, or additional nutritional information not provided
• 16-04 — Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

Cycle Inspection / Initial Inspection

• 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
• 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. (critical)

Pre-permit (Operational) / Re-inspection

• 02G — 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. (critical)
• 06C — 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. (critical)