Bryan's

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

Food Safety Manager Certification and Food Handler Card

No insects, rodents, birds or nonservice animals

Compliance with shell stock tags, condition, display

Food contact surfaces: clean and sanitized

Equipment approved; clean; installed, good repair; capacity

Warewash facilities: installed, maintained, used, test strips

No insects, rodents, birds or nonservice animals [ date violation corrected: 9/19/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 9/19/2022 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 9/19/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 9/19/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 6/15/2021 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 6/15/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 6/15/2021 ]

Food storage; food storage containers identified [ date violation corrected: 6/15/2021 ]

Permit & License Certificate available [ date violation corrected: 5/26/2021 ]

Moderate risk vermin infestation

Noncompliance with shell fish tags or display

High risk food holding temperature

Unapproved or unmaintained equipment or utensils

Insufficient hot water or running water

Unclean or unsanitary food contact surfaces

Inadequate and inaccessible handwashing facilities

Improper or defective plumbing

Improper cooling methods

Low risk vermin infestation