1 WAY'S

Violations (13)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(a) SHALL POST FOOD MANAGER CERTIFICATE.

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(A) SHALL NOT BLOCK HANDSINKS; SHALL BE EASILY ACCESSIBLE.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.11

• 13

  Food in good condition, safe, & unadulterated

  3-101.11 SHALL STORE FOOD LABEL REFRIGERATE AFTER USE IN THE FRIDGE, NOT AT ROOM TEMPERATURE.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) SHALL DATE MARK ALL PREP FOOD HELD OVER 24HRS WITH DISCARD DATE (7 DAYS FROM PREP DATE).

• 28

  Toxic substances properly identified, stored, used

  7-207.11 SHALL NOT STORE MEDICATION WITH FOOD.

• 28

  Toxic substances properly identified, stored, used

  7-201.11 SHALL NOT STORE GLASS CLEANER WITH SYRUPS.

• 37

  Food properly labeled; original container

  3-302.12 SHALL LABEL ALL PREP FOOD FOODS.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-502.11(A) SHALL REPLACE CHIPED CAN OPENER BLADE.

• 49

  Non-food-contact surfaces clean

  4-602.13 CLEAN GREASE BUILD UP ON EQUIPMENT AND SHELVES.

• 55

  Physical facilities installed, maintained, and clean

  6-501.16 SHALL HANG MOP AND POUR OUT WATER WHEN NOT IN USE.

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 REPAIR THE HOLE IN THE WALL IN THE KITCHEN.