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Reason For Closure:
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.