BUD'S CHICKEN & SEAFOOD

Violations (3)

• 22-42-4Critical

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 200++ppm chlorine. Advised operator to corrected to 100ppm chlorine

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 200++ppm chlorine. Advised operator to corrected to 100ppm chlorine

  High Priority

• 12A-13-4CriticalCorrected on site

  Employee walked in the walk in cooler grabbed a cup with food then picked up a cup from the floor, discarded cup in the garbage then put on gloves and started to prepared food without washing hands first Employee washed hands

  High Priority - Employee walked in the walk in cooler grabbed a cup with food then picked up a cup from the floor, discarded cup in the garbage then put on gloves and started to prepared food without washing hands first Employee washed hands **Corrected On-Site**

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cook line Sitting on top of prep table and next to fryers For fritter mix with cooked corn . Per operator stored for approximately 20 minutes. Operator timed marked

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cook line Sitting on top of prep table and next to fryers For fritter mix with cooked corn . Per operator stored for approximately 20 minutes. Operator timed marked **Corrected On-Site**

  High Priority