X Kitchen

Violations on last inspection

1. Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
2. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
4. 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.
5. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

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