WILD BOAR, THE

Food must be properly covered and protected from contamination during storage, with raw foods kept separately and below ready-to-eat foods, and ice handled in a sanitary manner.

Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.

The dishwashing machine's sanitizer concentration was below the required 100 parts per million, or the wash water temperature was not maintained between 60°C and 71°C for the proper contact time.

Cleaning chemicals and other toxic substances must be stored separately from food and food preparation areas.

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

The restaurant must keep bathrooms and handwashing stations clean and in good working condition.

The restaurant needs to install a soap dispenser at the hand washing sink in the food preparation area.

The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.