PARKWAY FOOD MART

Violations (10)

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 SHALL HAVE PAPER TOWELS AT HAND SINK READY AVAILABLE IN BOTH THE FOOD PREP AREA AND BATHROOM.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 SHALL HAVE HAND WASHING SIGN IN BATHROOM.

• 15

  Food separated and protected

  3-302.11(A)(1)(a) OBSERVED RAW MEAT AND FISH ABOVE MILK AND SAUCES.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL DEEP CLEAN ICE MACHINE.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) OBSERVED CHLORINE SANITIZING BUCKET AT 0PPM. SHALL MAINTAIN SANITIZER AT 50-100PPM.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED JALAPEÑOS AT 49F, TOMATOES AT 48F, LETTUCE AT 48F, SLICED POTATOES AT 48F. SHALL KEEP FOOD AT 41F OR BELOW.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) SHALL DATE MARK FOOD HELD FOR MORE THAN 24HRS WITH PREP AND DISCARD (7 DAYS FROM PREP) DATE.

• 37

  Food properly labeled; original container

  3-302.12 SHALL LABEL PREP FOODS IN REFRIGERATOR.

• 52

  Sewage and waste water properly disposed

  19-126.2(c) SHALL HAVE GREASE TRAP SERVICE EVERY 90 DAYS.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  5-501.17 SHALL HAVE LID ON TRASHCAN IN THE RESTROOM.