Bob Evans Restaurant #474 - Bob Evans Restaurants

Workers must wash their hands properly to avoid spreading germs to your food.

Code 3-301.11

Ovens, stoves, or other cooking equipment aren't being properly cleaned or maintained.

Code 4-602.12

Rinsing Procedures

Code 4-603.16

Equipment surfaces that touch food packaging or the outside of containers (like shelf edges or equipment handles) were dirty or damaged.

Code 4-602.13

Some kitchen equipment was broken, worn out, or not adjusted correctly to work as it should.

Code 4-501.11

Food-prep surfaces and tools aren't being cleaned and sanitized as often as required.

Code 4-602.11

Hot food wasn't kept hot enough, or cold food wasn't kept cold enough, to prevent bacteria growth.

Code 3-501.16

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

Code 2-301.14