THE BOIL DADDY

Violations (13)

• 2

  Certified Food Protection Manager and Food Handler Certification

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

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(a) SHALL POST FOOD MANAGER CERTIFICATE WHERE COSTUMERS CAN SEE.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) SHALL NOT USE HAND SINKS AT DUMP SINK OR STORE DISHES INSIDE THEM.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 SHALL HAVE PAPER TOWELS AT ALL HAND SINKS AT AL TIMES.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.11 SHALL HAVE HAND SOAP AT ALL HAND SINKS AT ALL TIMES.

• 15

  Food separated and protected

  3-302.11(A)(1)(a) OBSERVED RAW SEAFOOD STORED ABOVE CORN ON A COB. OBSERVED RAW EGGS STORED ABOVE VEGETABLES.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) SHALL MAINTAIN CL AT 50-100PPM. OBSERVED CL IN SANITIZING BUCKET AT 0PPM.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL CLEAN ICE MACHINE AND CAN OPENER.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) SHALL DATE MARK ALL FOODS HELD OVER 24HRS WITH DISCARD DATE (7 DAYS FROM PREP DATE).

• 35

  Approved thawing methods used

  3-501.13 SHALL DEFROST COMPLETELY SUBMERGED UNDER RUNNING WATER (70F OR BELOW).

• 37

  Food properly labeled; original container

  3-302.12 SHALL LABEL ALL PREPPED FOODS THAT AREN'T EASILY IDENTIFIABLE.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 SHALL HAVE CHLORINE TEST STRIPS.

• 52

  Sewage and waste water properly disposed

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