The facility was cited for significant violations, including lack of hot water which impeded proper washing, leading to a Stop Use Order for all food equipment.
State inspectors found that the aioli mayo was improperly classified and the facility was operating without a food permit, leading to serious regulatory issues.
Inspection revealed inadequate sanitation practices, with no handwashing supplies available and blocked access to facilities, raising major health concerns for food safety.
Pest entry was a major issue with open doors and lack of proper screening, significantly compromising the safety standards expected in food distribution.
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