OB Circle A Food Store #5

Violations (13)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

• 2

  Certified Food Protection Manager / Food Handler Certificates

• 3

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

• 16

  Food-contact surfaces: cleaned & sanitized

• 21

  Proper hot holding temperatures (135°F)

• 35

  Approved thawing methods used

• 36

  Thermometers are provided and accurate

• 45

  Single-use/single-service articles; properly stored, used

• 47

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

• 48

  Warewashing facilities, installed, maintained, used, test strips

• 51

  Plumbing installed; proper backflow devices

• 54

  Garbage and Refuse are properly disposed of; facilities maintained

• 55

  Physical facilities installed, maintained, and clean