VILLAGE BURGER BAR

Violations (10)

• 8

  Hands clean and properly washed

  2-301.12(B)(2)

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) VILLAGE DIP 59F, JALAPEÑO RANCH 55F, RAW CHICKEN 56F, PORK 57F, TURKEY 56F

• 25

  Consumer Advisory provided for raw/undercooked food

  3-603.11(A)

• 39

  Contamination prevented during food preparation, storage and display

  3-303.11 DO NOT STORE BOTTLES OR ANY ITEMS IN THE ICE MEANT FOR CONSUMPTION.

• 40

  Personal Cleanliness

  2-303.11 FOOD HANDLERS MAY NOT WEAR BRACELETS

• 43

  In-use utensils; properly stored

  3-304.12 DO NOT STORE UTENSILS (KNIVES) IN THE CRACK OF EQUIPMENT

• 47

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

  4-101.19 DO NOT USE MOLDY CARD BOARD ON THE SHELF IN THE BEER WALK IN COOLER. REPLACE THE SMALL COOLER USED FOR THE RANCH.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 PROVIDE CHLORINE TEST STRIPS

• 49

  Non-food-contact surfaces clean

  4-601.11(C) OBSERVED MOLD BUILD UP ON THE SHELVES IN THE WALK IN COOLERS. CLEAN THE DUST BUILD ON THE WALLS AND CEILINGS.

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 REPAIR THE DAMAGED WALLS IN THE DISH AREA