Latest published violations
- −5Code 3-501.16
(A)(2) Maintain TCS food at 41 F or below.///Items were in make table cooler: raw shrimp and dumplings 48-58F degrees. Ambient temperature at 50F degrees. Items were in RI display case: raw salmon and mackerel at 45-46F degrees///COS PIC items were placed in WI freezer to chill.
- −1Code 3-304.12
Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.///Ice scoop handles in ice.
- −1Code 4-901.11
Allow utensils to air dry before stacking.///Wet stacking.
- −2Code 2-303.11
Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee food, drinks, cellphones, gum and chargers stored on and above shelving in prep area, WI cooler, and make table.