T J RIBS RESTAURANT

Equipment and utensils that touch food were not being cleaned properly or often enough.

FLOORS

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

Food items that are packaged, sold in bulk, or stored in containers are not properly labeled with required information.

Food items that are packaged, sold in bulk, or stored in containers are not properly labeled with required information.

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.

TOXIC LABELING

NON-FOOD CONTACT SURFACES CLEAN

IN USE UTENSIL STORAGE

The walls and ceilings were dirty, damaged, or not up to health code standards.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

Prepared or opened food items were missing labels showing when they were made or when they expire.

Prepared or opened food items were missing labels showing when they were made or when they expire.