Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code.
Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
Conditions of use - Poisonous or toxic materials shall be: used according to law and the Food Code.
Employee(s) working without valid food safety certificate(s).
Food Employees did not clean their hands and exposed portions of their arms at appropriate time(s).
No jewelry worn during food handling except plain wedding band
Dec 28, 2010
Employee(s) working without valid food safety certificate(s).
Jul 21, 2011
Equipment food-contact surfaces and utensils was not clean to sight and touch.
Nov 30, 2011
Backflow prevention device not designed per approved standards.
Equipment food-contact surfaces and utensils was not clean to sight and touch.
[multiple violations]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
[multiple violations]
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
[multiple violations]
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