Grand Buffet

Violations (13)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

• 8

  Hands clean and properly washed

• 15

  Food separated and protected

• 21

  Proper hot holding temperatures (135°F)

• 35

  Approved thawing methods used

• 38

  Insects, rodents, and animals not present

• 39

  Contamination prevented during food preparation, storage, and display

• 41

  Wiping cloths; properly used and stored

• 43

  In-use utensils; properly stored

• 47

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

• 49

  Non-food contact surfaces clean

• 55

  Physical facilities installed, maintained, and clean

• 56

  Adequate ventilation and lighting; designated areas used