CHARCOALGRILL AND MODERN BUFFET

Hot food that needs to stay hot for safety was sitting below 140°F, putting customers at risk of food poisoning.

Code 02B

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Code 02G

Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.

Code 02F

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

Code 05D

A food handler had dirty outer clothing, no hair covering, jewelry on their hands or arms, or dirty/polished fingernails while handling food.

Code 06A