LA CARRETTA RESTAURANT

TOXIC STORAGE

Some kitchen equipment is broken, damaged, or wasn't built to food-safe standards.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

SANITIZER TEST KIT

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

GARBAGE RECEPTACLES

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

NON-FOOD CONTACT CONSTRUCTION

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

WARE WASHING, AIR DRYING

The restaurant's operating permit was either expired or not displayed where customers can see it.

The walls and ceilings were dirty, damaged, or not up to health code standards.

Some kitchen equipment is broken, damaged, or wasn't built to food-safe standards.

Equipment and utensils that touch food were not being cleaned properly or often enough.

Food items that are packaged, sold in bulk, or stored in containers are not properly labeled with required information.

Food items that are packaged, sold in bulk, or stored in containers are not properly labeled with required information.

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.