Mon Petit Cafe Improves its Sanitary Rating

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.