HOOK FISH AND CHICKEN

3701-21-25 (K) - Person in Charge Certification in Food Protection FSO

Code 3701-21-25 (K)

4.1(LL) - Food equipment - certification and classification

Code 4.1(LL)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(4)

6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision

Code 6.2(C)

An employee was observed eating, drinking, or using tobacco in an area where food is prepared, which can contaminate food.

Code 2.3(A)

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(3)

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Code 6.4(N)(1)

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Code 4.4(A)(2)

3701-21-02(I) - Display of License

Code 3701-21-02(I)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)