Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
Nonfood-contact surfaces not being cleaned at frequency to prevent buildup of residue.
Oct 12, 2011
Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
In-use utensils are not properly stored between uses
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