10E (General Violations Conditions - Facility Maintenance)
May 21, 2007
No
56
06E (Critical Violations - Personal Hygiene & Other Food Protection)
10E (General Violations Conditions - Facility Maintenance)
02B (Critical Violations - Food Temperature)
Feb 09, 2006
No
19
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.
04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
10K - Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.
10L - Single service item reused, improperly stored, dispensed; not used when required.
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