HARDEMAN'S BAR-B-QUE

Violations (10)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) FOOD MANAGER SHOULD BE ON SITE AT ALL TIMES

• 15

  Food separated and protected

  3-302.11(A)(1)(c) OBSERVED RAW CHICKEN WINGS OVER SAUCES AND VEGETABLES. SHALL BE SERRATED TO PREVENT CONTAMINATION

• 23

  Proper Date Marking and Disposition

  3-501.17(A) OBSERVED FOODS IN REACH IN COOLER WITHOUT DATES. SHALL DATE ALL READY TO EAT FOODS FOR 7 DAYS INCLUDING THE PREP DAY

• 35

  Approved thawing methods used

  3-501.13 OBSERVED MEAT IN BACK THAWING ON COUNTER. SHALL BE THAWED UNDER RUNNING WATER OR IN FRIDGE

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) OBSERVED POTS ON FLOOR IN KITCHEN. SHALL BE 6 INCHES ABOVE THE FLOOR

• 47

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

  4-101.11 OBSERVED WORN CUTTING BOARDS. SHALL REPLACE

• 47

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

  4-501.11(A) SHALL REPAIR BROKEN GASKETS IN REACH IN COOLERS

• 47

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

  4-101.19 REMOVE CARDBOARD FROM ESTABLISHMENT

• 49

  Non-food-contact surfaces clean

  4-602.13 SHALL CLEAN FLOORS, WALLS, AND CEILINGS IN ESTABLISHMENT. CLEAN BOTTOM OF COOLERS AND FREEZERS

• 55

  Physical facilities installed, maintained, and clean

  6-501.16 HANG MOPS TO DRY