Q BBQ PUBLIC HOUSE

The dishwashing machine's sanitizer level was not strong enough or was not in contact with dishes long enough to kill harmful bacteria.

Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.

The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.

The restaurant must keep all equipment, utensils, food contact surfaces, and ventilation systems clean and well-maintained.

A certified food handler or supervisor must be present whenever the restaurant is open.