Tisane Pharmacy Improves its Sanitary Rating

Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Live animals other than fish in tank or service animal present in facility's food and/or non-food areas.

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

Proper sanitization not provided for utensil ware washing operation.

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

Food contact surface not properly maintained.

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

Single service item reused, improperly stored, dispensed; not used when required.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

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.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Food Protection Certificate not held by supervisor of food operations.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

No violations were recorded at the time of this inspection.

The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

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

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 Protection Certificate not held by supervisor of food operations.

Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.