EL SUPER #10 - Bakery

Violations (3)

• 1f5537db-ee41-4435-893d-9163e989b075CriticalCorrected on site

  No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed

  3-301.11 (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. TORTILLAS AFTER COOKING observed procedures for removing and packaging use bare hand contact

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21Critical

  Adequate handwashing sinks, properly supplied and accessible

  5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. HAND SINK located next to walkin: hot water faucet not working to dispense hot water

  Preventing Contamination by Hands

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. !] HAND SINK NEAR FRONT BAKERY DISPLAY 2] DRAIN LINE UNDER 3-COMPARTMENT SINK hand sink cold water is running, unable to turn off, drain line leaking to floor under sinks

  Physical Facilities