Fondue

The restaurant lacks the proper test strips or tools to check if their sanitizing solution is strong enough to kill germs.

Code 4-302.14

Raw meats or other potentially harmful foods were stored too close to or above ready-to-eat foods, risking contamination.

Code 7-201.11

The thermometers used to check food temperatures aren't working correctly or aren't available where needed.

Code 4-204.112

Food is being stored in a way or location where it could become contaminated by dirt, pests, or other hazards in the building.

Code 3-305.11

Some kitchen equipment is not certified as safe and suitable for use in a food service setting.

Code 4-205.10

Kitchen workers weren't wearing hair nets, hats, or other coverings to keep hair out of the food.

Code 2-402.11