06C (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 14, 2013
39
02B (Critical Violations - Food Temperature)
02G (Critical Violations - Food Temperature)
04H (Critical Violations - Food Protection)
04J (Critical Violations - Food Protection)
05F (Critical Violations - Facility Design)
Feb 21, 2013
45
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.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
04J - Unprotected food re-served.
04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
05F - Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06F - Wiping cloths dirty or not stored in sanitizing solution.
10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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