CHILL TAVERN BBQ

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

Code 05D

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Code 06D

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Code 06E

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Code 04A

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

Code 04J

Hot TCS food item not held at or above 140 °F.

Code 02B

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Code 02G