LBJ FOOD MART

Violations (13)

• 3

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

  228.32

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Food must be at 41 and below

• 35

  Approved thawing methods used

  3-501.13

• 37

  Food properly labeled; original container

  3-302.12

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A)

• 41

  Wiping cloths; properly used and stored

  3-304.14(B)

• 43

  In-use utensils; properly stored

  3-304.12

• 47

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

  4-402.11 Elevate reach in cooler to allow space for cleaning

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-303.11(B) Must always have sanitizer water

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  6-501.18

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  5-501.17

• 55

  Physical facilities installed, maintained, and clean

  6-201.13

• 56

  Adequate ventilation and lighting; designated areas used

  4-204.11