Shundeck Restaurant Health Inspection Grade

Critical

• Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Hot TCS food item not held at or above 140 °F.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Evidence of mice or live mice in establishment's food or non-food areas.