Eat Zone

Violations (9)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) FOOD MANAGER SHALL BE PRESENT AT ALL OPERATION HOURS.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED ITEMS STORED IN HAND SINK. SHALL NOT USE HAND SINK FOR ANY OTHER PURPOSE.

• 15

  Food separated and protected

  3-302.11(A)(1)(a) OBSERVED RAW BEEF PATTIES ABOVE VEGETABLES, FISH ABOVE ONIONS, EGGS ABOVE OINONS.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) OBSERVED CHLORINE SANITIZING BUCKET AT 0 PPM, SHALL KEEP AT 50-100PPM.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL CLEAN ICE MACHINE.

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) OBSERVED CHICKEN ON BOTTOM SHELF HOT HOLD AT 125F AND 117F. SHALL KEEP ALL HOT HOLDING FOOD AT 135F OR ABOVE.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) SHALL NOT STORE CUTTING BOARD ON THE BACK OF SINK FALCET. HAS TO BE IN A CLEAN, DRY SPACE WHERE IT'S NOT EXPOSED TO SPLASH.

• 47

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

  4-501.11(A) SHALL FIX BOTTOM SHELF HOT HOLDING AT FRONT COUNTER.

• 51

  Plumbing installed; proper backflow devices

  5-202.13 SHALL HAVE 1 INCH AIR GAP FOR ICE MACHINE.