TAVERN ON THE RIDGE

Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.; Item 8D- Single service items reused, improperly stored, dispensed, not used when required; Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 8F- Improper thawing procedures used; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.;