Noble Hops

Violations (4)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-602.11 (C) Except as specified in (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD­CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. INSIDE OF ICE MACHINE ice machine inside storage area with mold - like debris accumulated immediately above ice and ice chute area

  Protection from Contamination

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  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. VP fish portions

  Food Temperature Control

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. BAR GLASS WASHER observed not provided with required chemicals for use, 3 containers of rinse aid attached, no soap or sanitizer

  Utensils, Equipment and Vending

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  Toilet facilities: properly constructed, supplied, clean

  5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. RESTROOMS

  Physical Facilities