Latest published violations
- −5Code 2-301.12
Cease drying Gloves and Hands with Soiled towels//Use an approved drying method. 2-301.14 Wash hands and change gloves for at least 15 seconds when returning from outside the work area.
- −5Code 3-501.16
(A)(2) Maintain TCS food at 41 F or below.// Cooked dice pork meat temp. at 52 F. stored in make-table cooler.//Make-Table Cooler ambient air temp. at 42 F.//Food items discarded by PIC.
- −5Code 3-304.11
Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Clean and sanitized interior ice machine to remove mold residue.
- −2Code 6-202.15
Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.//Keep back exit door close.