THE HILL TAVERN
FAILThursday, November 7, 2013 at 5:46 PM
Violations Cited
03-3-501.16
Hot Holding
Sauteed onions on top shelf of stove 126F / Provide proper hot holding temperatures of at least 140F.
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
27-5-103.11-.12
Hot and Cold Water
No available hot water at handsink / Provide properly running hot water.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Gauge at dish machine broken / Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
Provide proper test kits for chemical sanitizers.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Provide paper towels at handsink on line.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.