SPRINKLE TIME NEVERIA & FRUTERIA

Violations (8)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES AND PROVIDE CERTIFICATE ON SITE

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 PROVIDE PAPER TOWELS AT ALL HAND SINKS AND IN BATHROOM

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.11 PROVIDE SOAP AT ALL HAND SINKS

• 41

  Wiping cloths; properly used and stored

  3-304.14(A) OBSERVED WIPING CLOTHS LAYING ON HAND SINK. WIPING CLOTHS SHALL BE STORED IN SANITIZER WHEN NOT IN USE

• 44

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

  4-903.11(A), (B) and (D) OBSERVED CUTTING BOARDS BEHIND 3 COMP SINK FAUCET. SHALL REMOVE AND STORE IN A DRY AREA

• 47

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

  4-101.19 REMOVE FILM FROM PREP TABLE AND DEEP FRYER. SHALL REMOVE CARDBOARD BEING USED AS A LINER

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 PROVIDE SANITIZER TEST STRIPS FOR CHLORINE

• 52

  Sewage and waste water properly disposed

  19-126.2(a) SHALL SERVICE GREASE TRAP AND PROVIDE TICKETS ON SITE