| Violation Date |
Code |
Description |
| 2019-01-11 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. quat sanitizer in buckets throughout were registering less than 200 ppm. cdi- freshly made sanitizer |
| 2019-01-11 |
38 |
2-402.11 effectiveness-hair restraints - c observed chef prepping food without a hair net on. ensure that all food prepping is done with hats or some kind of hair restraints on. 0 points. |
| 2019-01-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two large containers of flour located near pizza prep station were not labeled. oil inside of spray bottle along with a few more dr |
| 2019-01-11 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf 1 out of several shell stock tags checked lacked the sold date date. |
| 2019-01-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee place garnishment and parmesan cheese on salads with bare hands. also observed manager place |
| 2018-09-18 |
49 |
5-205.15 (b) system maintained in good repair - c can wash provides a constant leak while in use. all plumbing is to be in good repair. 0 points. |
| 2018-09-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. several squeeze bottles and prep bowls that contained not so easy to identify products were missing labels. 1 point. |
| 2018-09-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must to flow around product to remove the heat. -pf cooked tomatoes were being cooled at room temp on speed-rack located near bakery |
| 2018-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meatballs were hot holding below 135 degrees. cdi- meatballs was reheated to 186 and reinserted inside of the hot hold unit. 0 points. |
| 2018-09-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p several large plastic containers stored as cleaned, contained food debris in them. cdi- containers were moved to 3 comp sink for cleaning. -1.5 points. |
| 2018-09-18 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p food employee used gloved hands to enter the walk in cooler and return back to food prep without hand washing or glove changing in between. cdi- gloves were ch |
| 2018-09-18 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p pic washed hands and then used same hands to turn off sink knobs without any protective barrier. c |
| 2018-03-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit in need of replacement or resurfacing. |
| 2018-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-03-16 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf hot water not working on handsink in pastry area. cdi pic adjusted and 100 degree water now available. -0 points- |
| 2017-12-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed pasta, creme fraiche, goat cheese, and cream cheese with no date labels. cdi labeled products. |
| 2017-12-15 |
25 |
3-202.12 additives - p observed pink curing salt on site. pic stated it was used in october for a seasonal sausage. pic states that the curing salt is not currently used for any item on the menu. cdi discarded curing salt and advised before using pro |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on prep unit in kitchen area. -0 points- |
| 2017-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets in need of replacement. |
| 2017-06-27 |
12 |
3-203.12 shellstock, maintaining identification - pf observed pan of mussels missing tag on main line . cdi pic located tag and placed with shell stock . repeat violation. |
| 2017-03-06 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed sanitizer dispenser at 3 compartment sink leaking into basin of 3 comp sink. |
| 2017-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement. -0 points- |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-03-06 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days.c) (2)ensuring shellstock from one tagged or labeled container are not com |
| 2017-03-06 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee prepping herbs for garnish with bare hands . cdi by instruction. |
| 2016-12-09 |
37 |
3-304.13 linens and napkins, use limitations - c observed linen napkin in contact with mussels in prep unit . cdi by instruction. |
| 2016-12-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed pasta from 12/3 at greater than 41 degrees and held greater than 4 days . cdi product discarde |
| 2016-09-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0pts - observed employee drink stored on prep area and on upper storage area in walk in cooler. store all beverages in the proper manner to prevent contamination. |
| 2016-09-19 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed employee directly touching carrots with bare hands. cdi - carrots discarded. |
| 2016-09-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - duck is currently being par-cooked. cdi -pic voluntarily discarded breast. noncontinuous application to be completed. |
| 2016-09-19 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - repeat - observed container with utensils with water reading under 135f. cdi- m |
| 2016-09-19 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed torn gaskets. observed some cutting boards in need replane/replace. |
| 2016-09-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed several items in cooler drawers missing dates in different areas. ensure that all tcs, rte foods are being properly dated to meet |
| 2016-06-01 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed two containers with utensils with water reading under 135f. cdi- mov |
| 2016-06-01 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - ensure all stickers are removed from avocados prior to washing. |
| 2016-06-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed pasta and other items not dated. observed some items dated from date placed in pan but not date it was cooked or opened. cdi- ite |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0pts -butter left out at room temperature reading 75f. cdi- item discardedpic will use tphc from now on. |
| 2016-06-01 |
14 |
•. 4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer read 0-100ppm in dispenser and buckets. cdi- repaired during inspection to read 400ppm. |
| 2016-06-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - observed eggs stored over lettuce and shrimp and clams stored behind ready to eat foods. cdi- corrected positions of storage. ensure that items are stored properly. |
| 2016-06-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - 0pts - two water pitchers stored in front of hand sink. cdi- items moved. |
| 2016-02-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - a container of portioned calamari and shrimp stored above ready to eat foods. cdi- product moved. no contamination observed. |
| 2016-02-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - 0 pts - observed one employee not wash hands in between glove use. cdi- employee corrected. |
| 2016-02-17 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - two containers of 5 gallon sauces read 48f and 46f prepared on 2/16. cdi - product voluntarily discarded. a risk control plan shal |
| 2016-02-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - repeat - several containers of ready to eat tcs foods on the line were not properly dated. all product that are ready to eat, tcs foods sh |
| 2016-02-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - quail eggs and salmon are not asterisked. the disclosure requires a footnote stating that the products may be un |
| 2016-02-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - container of portioned pasta in reach in read 52f tightly covered. othe |
| 2015-11-05 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - stickers on apples were not removed prior to washing. |
| 2015-11-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - one bucket read 0 ppm of quat sanitizer. |
| 2015-11-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - diced chicken, cooked peppers, sauces, and pasta stored tightly covered an |
| 2015-11-05 |
27 |
3-502.11 obtain a variance for specialized processes.-pf - 0 pts - observed a vacuum sealer and vacuum sealing bags in establishment. no evidence of specialized processes during inspection or previous inspection. pic states that it was purchased but never |
| 2015-11-05 |
21 |
501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - repeat - butters, garlic and oil, tomato sauces, cooked onions and mushrooms, shredded chicken, and other items in make top units were not |
| 2015-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - herb butter, plan butter, cooked plums, and mushrooms were overfilled an make top unit. cdi- items were placed in cooler for rapid cooling. |
| 2015-11-05 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - repeat - two 5 gallon containers of alfredo and meat sauce prepared yesterday (7/13) read 48-53f. . cdi- sauces were discarded. |
| 2015-07-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p -0 pts - meatballs, marinara, and alfredo sauce were out of temperature compliance. cdi- items reheated. |
| 2015-07-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - two 5 gallon containers of pizza sauce prepared yesterday (7/13) read 48-51f. two small and one large pan of meatballs prepared to |
| 2015-07-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - diced chicken, garlic and oil, tomato sauces, cooked onions and mushrooms, shredded chicken, and other items in make top units were not pr |
| 2015-07-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - certification provided is not an ansi accredited course. |
| 2015-07-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - raw ground beef stored over calamari and beef. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - raw ground beef stored over ready to eat meatballs. cdi- ground beef stor |
| 2015-07-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0 pts - menu in establishment does not have astrisk under salmon for salad, salmon entree, burger, and steak fri |
| 2015-07-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - one wet cloth stored on prep surface. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - one bucket stored on the floor. |
| 2015-07-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts- observed food employees without hair restraint. |
| 2015-07-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0 pts - utensils stored in water of 88f. water refreshed and read 135f+. |
| 2015-07-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - non-food contact area of ice machine interior needs cleaning. |
| 2015-07-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - 0 pts - observed a broken tile near hand sink. / some wall cleaning needed near pizza |
| 2015-07-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - pizza sauce and meatballs were not properly cooled down with in time and tempera |
| 2015-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - several stacks of pans observed stacked wet. cdi- pans were unstacked and allowed to air dry. |
| 2015-03-06 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0 pts - a single service container was stored in the marinara sauce in the pi |
| 2015-03-06 |
37 |
protect food from contamination sources not specifically noted by code. - 0 pts - establishment is currently using a cloth napkin over lettuce in low boy. discontinue this use. recommend using deli paper. // two single use containers stored on food in wal |
| 2015-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - a container of blue cheese (55f) and aioli (60f) stored on line were out of compliance. cdi- items were voluntarily discarded. recommend that establishment uses a larger contai |
| 2015-03-06 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p - employee observed portioning cheese and parsley onto a dish with bare hands. cdi- dish was discarded. |
| 2015-03-06 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p - employee observed cleaning preparation surfaces discarded items in tra |
| 2014-10-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on a food prep surface (top shelf). cdi - drink was discarded. |
| 2014-10-15 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf observed the dishwashing handsink used as dump sink. cdi by instruction. |
| 2014-10-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed a bucket of sanitizer in the wait staff line testing below 100 ppm. cdi - bucket refilled with fresh sanitizer. repeat |
| 2014-10-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of chicken meatballs and a pan of butter hot holding on the stove at temperatures below 135f. cdi- chef increased the heat on the stove. temperatures were above 135f w |
| 2014-10-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils (pizza prep area) being stored in a pan of room temperature wa |
| 2014-10-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed milk and butter stored in the walk in cooler not date marked. cdi - items dated. |
| 2014-06-24 |
27 |
. 8-201.13/3-502.12 haccp plan is required to be submitted to the health department for prior approval of vacuum packaging raw meats. observed raw lamb vacuum packaged. observed raw fish vacuum packaged. fish was discarded. discontinue process or submit |
| 2014-06-24 |
21 |
3-501.17 ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 days when held at 41f or less or after 4 days if held at 42-45f. the day of preparation shall be counted |
| 2014-06-24 |
20 |
3-501.16(a)(2) and (b) maintain all cold time/temperature control foods at 45f or below. observed raw shrimp, raw salmon, raw beef, clams in bottom drawers of prep unit at 50-54f. items in drawers above bottom are holding below 45f. bottom items were ic |
| 2014-06-24 |
14 |
4-501.114 sanitizers shall be maintained at correct concentrations. observed quat sanitizer at bar and at server station below 100ppm. buckets were refilled. |
| 2014-06-24 |
12 |
3-202.18 shellstock shall be obtained in containers bearing complete and legible source identification tags that are affixed by the harvester or dealer. observed 2 bags of mussells purchased from inland seafood missing the shellfish tags. tags may have be |
| 2013-12-17 |
4 |
2-401.11 beverages may not be stored near food, equipment, utensils. observed 2 employee beverages above prep table in pastry area. facility discarded/moved beverages. |
| 2013-12-17 |
8 |
6-301.12 each handwashing sink shall be provided with disposable towels or other approved drying mechanism. observed hand wash sink in kitchen lacking paper towels. staff replaced. |
| 2013-12-17 |
16 |
3-401.11 foods shall be cooked to designated cook temperature. chicken meatballs are being heated, cooled and reheated without the initial heating hit the designated cook temperature. this is a non continuous cook process. left application on site. verifi |
| 2013-12-17 |
19 |
3-501.16 hot potentially hazardous/tcs foods shall be held at 135f or higher. observed butter at 123 and stock at 115 holding on top of griddle. staff moved to reheat above 165f. |
| 2013-12-17 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. facility needs to keep smoked mozzarella, short ribs, milk, half n half and |
| 2013-12-17 |
23 |
3-603.11 consumer advisory is missing disclosure (*) on flank steak sandwich. flank steak for sandwich shall be cooked to 155f for 15 sec minimum until disclosure is in place. verification required. |
| 2013-12-17 |
26 |
7-102.11 toxic substances shall be properly labeled with common name. observed glass cleaner at bar missing label. labeled during inspection. |
| 2013-12-17 |
30 |
8-103.11 documentation of proposed variance required to be on site. see #27. |
| 2013-12-17 |
31 |
3-501.15 use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. observed chicken meatballs cooling at 85f stacked and tightly covered in walki |
| 2013-12-17 |
45 |
4-501.12 cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. cutting boards in bar and on prep units in kitchen are deeply etched. |
| 2013-12-17 |
27 |
3-502.11 variance is required for vacuum packaging cooked foods (carmelized onions and balsamic onions, etc.). left handout. discontinue process until a variance is obtained. verification required. |
| 2013-05-06 |
8 |
all handwashing sinks are now required to have signs directing employees to wash their hands. |
| 2013-05-06 |
12 |
the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. observed dates not being recorded. repeat violation. cdi by instruction. |
| 2013-05-06 |
12 |
according to the pic; the facility cooks salmon to order; including less than 145f. provide paperwork documenting that the salmon meets the parsite destruction rules by either having been frozen to the time/temperatures specified in 3-402.11; or meeting |
| 2013-05-06 |
18 |
cool foods rapidly to 70f within 2 hours and 45f within 2 additional hours. observed sauces that were 51f that had then been rop'd. cdi. |
| 2013-05-06 |
21 |
facility is not date marking as required by the rules. dates are needed on ready to eat potentially hazardous foods including cooked and cooled foods which are held more than 24 hours. observed dates not present on pastas; soups; ect. cdi by instructio |
| 2013-05-06 |
22 |
facility has some time as a public health control procedures for blanched fries; but is not following the procedures to mark the items to keep track of time. also; chicken is being kept out; but procedures were not available. cdi. |
| 2013-05-06 |
14 |
maintain sanitizer at the proper concentration. observed the line sanitizer bottle at 0 ppm quat. cdi. |
| 2013-05-06 |
26 |
working containers of chemicals shall be labeled with the common name. observed two bottles of glass cleaner were unlabeled at the bar. cdi. |
| 2013-05-06 |
27 |
facility shall do one of the following in regards to reduced oxygen packaging: apply and receive a variance for reduced oxygen packaging; comply with 3-502.12- rop without a variance; discontinue reduced oxygen packaging; or prove why this process does no |
| 2013-05-06 |
30 |
obtain a variance for rop. see 27. cdi by instruction. |
| 2013-05-06 |
31 |
use an approved method for cooling potentially hazardous foods. observed hot foods in the top of a prep cooler cooling and foods such as roasted tomato's tightly covered while cooling. cdi. |
| 2013-05-06 |
23 |
facility does not have a compliant consumer advisory on their menus. this was also noted on the last inspection. the facility needs to identify items which are undercooked such as the oven roasted egg; salmon; salmon roe; rib eye (unless documented as w |
| 2013-03-19 |
23 |
3-603.11-ensure proper usage of consumer advisory. observed consumer advisory on menu but no asterik used leading customers to advisory. cdi-instruction given. |
| 2013-03-19 |
13 |
3-302.11-ensure proper food separation. observed raw shell eggs stored in same col hold drawer as ready to eat items. cdi-raw shell egss were vmoved to a different area. observed cooked chicken stored under raw hamburger on speed rack. cdi-cooked chic |
| 2013-03-19 |
12 |
3-203.12-ensure proper shellstock record keeping. observed date not recorded on tags when the last shellstock was sold from the container. cdi-instruction given. |
| 2013-03-19 |
7 |
3-301.11-ensure no barehand contact with ready to eat foods. observed employee touch lemon slices with bare hands. cdi-lemon slices were voluntarily discarded. |
| 2012-11-26 |
8 |
a handwashing sink shall be maintained so that it accessable to employees at all times. observed sink with soiled utensil storage preventing easy access. items were removed. advised manager that the space immediately in front of designated handwash sin |
| 2012-11-26 |
39 |
containers used for storing of wiping clothes shall be stored at least 6 inches above floor. observed such buckets on floor; corrected by instruction. |
| 2012-11-26 |
26 |
working containers of toxic substances shall be clearly identified with common name of the material. in kitchen; observed unlabeled spray bottle of glass cleaner. item was labeled during inspection. cdi. |
| 2012-11-26 |
20 |
potentially hazardous food (time/temperature contol for safety foods) shall be cold held at temperature of 45f or below. observed parcooked french fried potatoes held at 59f. observed items on prep table held at temperatures above 45f (see chart). food |
| 2012-11-26 |
2 |
facility shall adopt an employee health policy in compliance with nc food code section 2-201.11(a). ehs provided written sample form/advice. corrected by instruction. |