06A (Critical Violations - Personal Hygiene & Other Food Protection)
Jun 04, 2014
26
02G (Critical Violations - Food Temperature)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Apr 03, 2013
13
02H (Critical Violations - Food Temperature)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 31, 2012
13
Violation descriptions:
02B - Hot food item not held at or above 140F.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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