PRESSED

Violations (11)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) A FOOD MANAGER MUST BE ON SITE AT ALL TIMES

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(A) DO NOT STORE ITEMS IN OR ON THE HAND SINK

• 23

  Proper Date Marking and Disposition

  3-501.17(A) ENSURE ALL FOODS ARE DATE MARKED

• 29

  Compliance with variance/ specialized process /HACCP

  3-404.11 ALL UNPASTEURIZED JUICES MUST BE LABELED INFORMING CUSTOMERS THE JUICE IS UNPASTEURIZED

• 37

  Food properly labeled; original container

  3-302.12 LABEL ALL FOOD CONTAINERS

• 40

  Personal Cleanliness

  2-304.11 EMPLOYEES REMOVE THEIR APRON BEFORE USING THE RESTROOM

• 40

  Personal Cleanliness

  2-303.11 FOOD HANDLERS MAY NOT WEAR BRACELETS

• 44

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

  4-903.11(A), (B) and (D) STORE THE ICE SCOOP IN A CLEAN LOCATION

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 PROVIDE QUAT TEST STRIPS ON SITE

• 52

  Sewage and waste water properly disposed

  19-126.2(c) THE GREASE TRAP MUST BE SERVICED EVERY 90 DAYS.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  5-501.17 PROVIDE A COVERED TRASH CAN IN THE RESTROOM