BODARD BISTRO

Violations (12)

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11 MISSING BODY FLUID KIT

• 15

  Food separated and protected

  3-302.11(A)(1)(c) IN OVER COOLER DRAWERS - DIFFERENT MEATS OBSERVED ADJACENT IN SAME CONTAINER

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) CAN OPENER SHALL BE CLEANED FROM-ANY FOOD-DEBRIS

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) CHLORINE BUCKETS MUST BE AT 50-100PPM - OBSERVED AT 0PPM

• 38

  Insects, rodents, and animals not Present

  6-501.112 SHALL REMOVE DEAD OR MOVING PEST - ROACHES

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) FOOD STORAGE MUST BE OFF THE FLOOR BY 6 INCHES

• 40

  Personal Cleanliness

  2-303.11 HAND BRACELET WORN BY 2 FOOD PREP EMPLOYEE

• 41

  Wiping cloths; properly used and stored

  3-304.14(A) MAY NOT USE A CLOTH UNDER THE CUTTING BOARD

• 43

  In-use utensils; properly stored

  3-304.12 MAY NOT HAVE ANY WATER IN THE UTENSILS STORAGE UNITS

• 49

  Non-food-contact surfaces clean

  4-601.11(C) FAN SHALL BE CLEANED FROM-ANY DUST

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 HOLES IN THE WALL SHALL BE SEALED I NTHE FRONT EGGROLL AREA

• 56

  Adequate ventilation and lighting; designated areas used

  4-204.11 VENT HOOD SHALL BE CLEANED FROM ANY BUILDUP GREEASE