BACON BITCH

Violations (12)

• 12A-10-4Critical

  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (105F - Hot Holding); cooked chicken (98F - Hot Holding) located cooked line area. As per operator more than four hours see stop sale. Observed Hot holding unit has temperature below 98°f. . Instructed operator to raise the temperature above 135°f maintain mentioned food items.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (105F); cooked chicken (98F - Hot Holding) located cooked line area. As per operator more than four hours. Instructed operator to raise the temperature above 135°f maintain mentioned food items. See stop sale.

  High Priority

• 29-34-4Critical

  Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located dishwasher area.

  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located dishwasher area.

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority

• 10-08-5

  Ice scoop handle in contact with ice.

  Basic - Ice scoop handle in contact with ice.

  Basic

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.

  Intermediate

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food.

  Basic

• 14-74-7Repeat

  Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two Reach in cooler cooked line area.

  Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two Reach in cooler cooked line area. **Repeat Violation**

  Basic

• 32-12-6Repeat

  Covered waste receptacle not provided in women's bathroom.

  Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**

  Basic

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed located cook line area reach in cooler gasket in disrepair.

  Basic