Di Maria Fresh Food

Violations (15)

• 2

  Certified Food Protection Manager / Food Handler Certificates

• 3

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

• 10

  Adequate handwashing facilities supplied & accessible

• 15

  Food separated and protected

• 22

  Proper cold holding temperatures (41°F/45°F)

• 23

  Proper date marking and disposition

• 25

  Consumer advisory provided for raw or undercooked food

• 37

  Food properly labeled; original container

• 41

  Wiping cloths; properly used and stored

• 43

  In-use utensils; properly stored

• 44

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

• 47

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

• 48

  Warewashing facilities, installed, maintained, used, test strips

• 56

  Adequate ventilation and lighting; designated areas used

• 58

  Permit (Current & Valid)