Kliff Klub Fish and Wings LLC

Violations (11)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) Provide certified food manager on site during all hours of operation

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(d) Provide food handlers for all food employees on site

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Do not store items in hand wash sink

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.11 Provide soap at every hand wash station

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 Provide paper towels at every hand wash station

• 15

  Food separated and protected

  3-302.11(A)(2) Do not store raw ground beef next to sausage links in RIC

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Keep all TCS cold hold food at 41 F or lower at all times. Observed sausage at 53.7 F, raw pork at 54.1 F, raw fish fillets at 55 F in RIC. Immediately discard all TCS food stored in RIC stored longer than 4 hours

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Date mark food if held longer than 24 hours for no more than 7;days

• 33

  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 Observed tall single door RIC not hold proper cold holding temperatures of food. Repair immediately.

• 36

  Thermometers provided and accurate

  4-204.112(B) Provide thermometers in every RIC in a easily viewable location

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean dirty vent hood grease filters