Kanvas Sports & Social

Violations (11)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(e) SHALL HAVE ALL STAFF FOOD HANDLER CERTIFICATES AVAILABLE AND ON THE PREMISES.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.11 SHALL HAVE SOAP AND PAPER TOWELS AT BAR SINK.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 SHALL HAVE WAS YOU HAND SINK AT BAR SINK.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) SHALL NOT PLACES ITEMS INSIDE HAND SINK (TUBES WAS INSIDE).

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) OBSERVED CHLORINE AT 0PPM AT BAR SDISH MACHINE. SHALL MAINTAIN AT 50-100PPM.

• 35

  Approved thawing methods used

  3-501.13 OBSERVED RAW CHICKEN THAWING UNDER STAND WATER, SHALL THAW UNDER RUNNING WATER.

• 37

  Food properly labeled; original container

  3-302.12 SHALL LABEL ALL DRY STORAGE CONTAINERS.

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) SHALL PLACE OYSTERS 6 INCHES OFF THE FLOOR.

• 43

  In-use utensils; properly stored

  3-304.12 OBSERVED HANDLES OF SCOOPS IN DRY STORAGE BURIED IN THE FOOD. SHALL STORE WITH HANDLES FACING UP NOT IN CONTACT WITH FOOD.

• 52

  Sewage and waste water properly disposed

  19-126.2(c) SHALL SERVICE GREASE TRAP EVERY 90 DAYS.

• 56

  Adequate ventilation and lighting; designated areas used

  4-202.18 SHALL SERVICE VENT HOODS.