Hartz Chicken Buffet

Violations (13)

• 2

  Certified Food Protection Manager / Food Handler Certificates

• 3

  Management, food employees, and conditional employees; knowledge, responsibilities, and reporting

• 10

  Adequate handwashing facilities supplied & accessible

• 15

  Food separated and protected

• 22

  Proper cold holding temperatures (41°F/45°F)

• 38

  Insects, rodents, and animals not present

• 41

  Wiping cloths; properly used and stored

• 43

  In-use utensils; properly stored

• 49

  Non-food contact surfaces clean

• 51

  Plumbing installed; proper backflow devices

• 53

  Toilet facilities: properly constructed, supplied, cleaned

• 55

  Physical facilities installed, maintained, and clean

• 56

  Adequate ventilation and lighting; designated areas used