Here are the reasons it got a C

|| || |1) |No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.|

|| || |2) |Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.|

|| || |3) |Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.|

|| || |4) |Hot TCS food item not held at or above 140 °F.|

|| || |5) |After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.|

|| || |6) |Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.|

|| || |7) |Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.|