Motion Market

Violations (13)

• 3

  Management, food employees, and conditional employees; knowledge, responsibilities, and reporting

• 5

  Procedures for responding to vomiting & diarrheal events

• 21

  Proper hot holding temperatures (135°F)

• 28

  Toxic substances properly identified, stored, and used

• 33

  Proper cooling methods used, adequate equipment for temperature control

• 36

  Thermometers are provided and accurate

• 39

  Contamination prevented during food preparation, storage, and display

• 40

  Personal cleanliness

• 45

  Single-use/single-service articles; properly stored, used

• 49

  Non-food contact surfaces clean

• 54

  Garbage and Refuse are properly disposed of; facilities maintained

• 56

  Adequate ventilation and lighting; designated areas used

• 58

  Permit (Current & Valid)