Risk Factors

• Personal Hygiene
• Improper Holding
• Contamination
• Inadequate Cooking
• Unsafe Food Source

What do these mean to me? [FDA.gov]

Violations

Code 53

6-501.12 Cleaning, Frequency and Restrictions. Deep cleaning needed on floors esp under ice machine. under refrigeration, and clean walls and ceiling.

Code 47

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-602.13 Nonfood Contact Surfaces. Detail cleaning is needed on all equipment.

Code 34

4-302.12 Food Temperature Measuring Devices. Provide insertion thermometer to check temperatures.

Code 45

4-101.11 Characteristics-Materials for Construction and Repair. Remove white table which is in bad repair from kitchen.

Code 21

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Potentially Hazardous foods prepared and held for more then 24hrs need to be date marked with prepared and discard date. 4 days hold time in refrigeration at 41-45F. or 7 days in refrigeration below 41F.

Code 1

2-102.11 Demonstration2-102.12 Certified Food Protection Manager. At least one person on all shifts must be certified in food safety such as SERV SAFE.

Code 14

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency. Rewash glass ware as it has lipstick and fingerprints, and spots on it.