B.U. SHELTON
PASSThursday, February 11, 2010 at 7:31 PM
Violations Cited
03-3-501.16
Hot Holding
TOMATO SOUPL 110F - HOT HOLDING NEEDS TO BE 140F & above
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
12-2-401.11-.12
Good Hygienic Practices
observed employee in kitchen eating on line with bare hands - eliminate
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
PROVIDE SIGNAGE TO salad b ar
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.