Tin Cup Sports Bar

Violations (14)

• 3

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

• 5

  Procedures for responding to vomiting & diarrheal events

• 10

  Adequate handwashing facilities supplied & accessible

• 15

  Food separated and protected

• 16

  Food-contact surfaces: cleaned & sanitized

• 22

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

• 28

  Toxic substances properly identified, stored, and used

• 35

  Approved thawing methods used

• 41

  Wiping cloths; properly used and stored

• 43

  In-use utensils; properly stored

• 45

  Single-use/single-service articles; properly stored, used

• 47

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

• 48

  Warewashing facilities, installed, maintained, used, test strips

• 49

  Non-food contact surfaces clean