Jw&l Market

- Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/23/2022 ]

Food Safety Manager Certification and Food Handler Card

No insects, rodents, birds or nonservice animals [ date violation corrected: 8/23/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 8/23/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 8/23/2022 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 8/23/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/16/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 8/16/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 8/16/2022 ]

Nonfood contact surfaces clean [ date violation corrected: 8/16/2022 ]

Unclean or degraded floors walls or ceilings

High risk vermin infestation

Inadequately cleaned or sanitized food contact surfaces

Inadequate and inaccessible handwashing facilities

High risk food holding temperature

High risk vermin infestation

Inadequate and inaccessible handwashing facilities

Unclean or degraded floors walls or ceilings

Unapproved or unmaintained equipment or utensils

Improper food storage

Inadequate and inaccessible handwashing facilities

Unclean or degraded floors walls or ceilings

Moderate risk vermin infestation