Ferry Plaza Farmers Market

113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, pote

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141 - Maintain all food contact surfaces, utensils and equipment, i

114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, si

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Store produce and ready-to-eat foods completely separate or above raw eggs, fish, mea

114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, si

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Store produce and ready-to-eat foods completely separate or above raw eggs, fish, mea

113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, pote

113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, pote

113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, pote

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Store produce and ready-to-eat foods completely separate or above raw eggs, fish, mea

114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8 - Keep all food waste and rubbish in a leak-proof and rodent-proof containers. Containers shall be covere

114099, 114351, 114107 - Obtain sanitizer test strips to monitor concentration of sanitizer solution

114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, si

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Store produce and ready-to-eat foods completely separate or above raw eggs, fish, mea

114099, 114351, 114107 - Obtain sanitizer test strips to monitor concentration of sanitizer solution

114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, si

113992 - Wash all raw, whole produce thoroughly prior to preparation or consumption

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141 - Maintain all food contact surfaces, utensils and equipment, i

114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, si

113977 - Discontinue allowing employees to eat, drink, or smoke in any work area

113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, pote

113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, pote

114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, si

113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, pote

114193, 114193.1, 114269 - Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration unit

114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temper

114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipm

Violation noted (details not available)