THE LYONS DAIRY BAR

Cleaning chemicals or other toxic products were not properly labeled, stored away from food, or used in a way that could contaminate food.

Code FC28

Proper cooling time and temperature

Code FC20

Food additives: approved & Properly used

Code FC27

Surfaces and equipment that touch food are not being properly cleaned and disinfected.

Code FC16

Consumer advisory provided for raw/undercooked food

Code FC25

Proper reheating procedures for hot holding

Code FC19

Food is not being cooked long enough or at high enough temperatures to be safe to eat.

Code FC18

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code FC02

The restaurant's food came from licensed, inspected suppliers rather than unapproved sources.

Code FC11

No discharge from eyes, nose, and mouth

Code FC07

Pasteurized foods used; prohibited foods not offered

Code FC26

No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed

Code FC09

Proper use of restriction and exclusion

Code FC04

Proper eating, tasting, drinking, or tobacco use

Code FC06

Staff and managers were not properly trained on food safety rules or failed to report illnesses that could spread to customers.

Code FC03

Food received at proper temperature

Code FC12

Food in good condition, safe, & unadulterated

Code FC13

There are enough working sinks for employees to wash their hands, with soap and paper towels available.

Code FC10

The restaurant is not properly labeling food with dates to track how long it has been stored, or is keeping food past its safe use period.

Code FC23

Food that was returned by customers, previously served, or identified as unsafe was not thrown out or handled correctly.

Code FC17

Employees were not washing their hands correctly or at the required times, such as after handling raw meat or using the restroom.

Code FC08

No qualified manager was present during the inspection, or the manager couldn't demonstrate basic food safety knowledge or enforce proper practices.

Code FC01

Procedures for responding to vomiting and diarrheal events

Code FC05

Hot food being kept for service wasn't being held at a safe temperature to prevent bacterial growth.

Code FC21

The restaurant wasn't properly tracking or documenting how long perishable food had been sitting out instead of being refrigerated or heated.

Code FC24

The restaurant cannot prove its shellfish came from a safe, approved source or that fish has been properly treated to kill parasites.

Code FC14

Cold foods like meat, dairy, and leftovers are being kept at 41°F or below to prevent bacterial growth.

Code FC22

Raw meats and other foods were kept separate so that bacteria couldn't spread from one food to another.

Code FC15

Compliance with variance / specialized process / HACCP

Code FC29