KA-TIP

Violations (8)

• 2

  Certified Food Protection Manager and Food Handler Certification

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

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(A) SHALL REMOVE ITEMS BLOCKING ACCESS TO HAND SINK BESIDE DISHWASHER.

• 14

  Required records available: shellstock tags, parasite destruction

  3-202.18(A)(1) & (A)(2) KEEP THE SHELL STOCK TAGS FROM THE MUSSELS WITH THE CONTAINER THEN WRITE DOWN THE DATE THE LAST MUSSELS IS SOLD. KEEP THE TAGS FOR MINIMUM OF 90 DAYS. (SECOND NOTICE)

• 15

  Food separated and protected

  3-302.11(A)(1)(c) OBSERVED RAW MET STORED WITH RAW PLANT FOODS. OBSERVED RAW MEAT STORED ABOVE WHITE SAUCE. SHALL SEPARATE AND SEGREGATE FROM EACH OTHER.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL CLEAN ICE MACHINE REGULARLY TO PREVENT MOLD BUILD UP. OBSERVED MOLD BUILD UP.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) DISCARD FOODS HELD OVER 7 DAYS. OBSERVED QUAIL EGGS DATED 2/8

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) SHALL STORE WET WIPING CLOTHS IN SANITIZING BUCKET BETWEEN USE.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 REPLACE CHLORINE AND QUAD TEST STRIPS.