Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
--Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods (raw chopped onions) without written procedures or documentation to verify disposition of food, at least every four (4) hours.**CORRECTED.**
Cleaning Frequency, Cleaning Agents & Clean Solutions for Mechanical or Manual Warewashing Equipment (46.674(a)-(c))
--Mechanical warewashing equipment had a mineral like buildup observed inside.**CORRECTED.**
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