SHARKS FISH & CHICKEN

Violations (4)

• 10

  ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  OBSERVED IMPROPER TEMPERATURE OF HOT WATER AT WASHROOM (74.7 F) AND DISHROOM HANDSINK (75 F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND-WASHING SINKS MUST BE AT LEAST 100F. PERSON IN CHARGE ADJUSTED HOTWATER DURING INSPECTION. HOT WATER AT BOTH SINKS RANGED BETWEEN 109-123 F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

• 37

  FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  NOTED BULK DRY SEASONING AND INGREDIENTS STORED IN WHITE CONTAINERS WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS WITH COMMON NAME OF ITEM REMOVED FROM ITS ORIGINAL CONTAINER

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  NOTED FISH AND CHICKEN IN PLASTIC STORAGE TOTES IN 4 DOOR COOLER AT COOKS LINE. INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

• 54

  GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  NOTED TRASH AND DEBRIS ON GROUNDS SURROUNDING DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN AREA