BROTHER'S FOOD MART

Violations (11)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) CERTIFIED FOOD MANAGER HAS TO BE PRESENT AT ALL OPERATION HOURS.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 SHALL HAVE WASH YOUR HANDS SIGN AT HANDSINK.

• 15

  Food separated and protected

  3-302.11(A)(2) OBSERVED RAW CHICKEN STORED WITH RAW BACON; SHALL KEEP RAW CHICKEN BELOW.

• 15

  Food separated and protected

  3-302.11(A)(1)(a) OBSERVED RAW CHUCKEN AND RAW BACON STORED ABOVE SAUCES.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL CLEAN ICE MACHINE.

• 23

  Proper Date Marking and Disposition

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

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(A) OBSERVED HOT FOOD COOLING AT ROOM TEMPERATURE. SHALL PLACE FOOD IN SHALLOW PANS, IN AN ICE BATH TO RAPIDLY COOL THE FOOD.

• 36

  Thermometers provided and accurate

  4-302.12 SHALL HAVE THERMOMETER WITH PROBE.

• 43

  In-use utensils; properly stored

  3-304.12 SHALL USE SCOOPS WITH HANDLES.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) SHALL NOT STORE CUTTING BOARD ON THE BACK OF THE FALCET.

• 52

  Sewage and waste water properly disposed

  19-126.5(c) SHALL HAVE GREASE TRAP TICKET ON SIT AND EASILY ACCESSIBLE.