Mr. T Cafe

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

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

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

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

Food Safety Manager Certification and Food Handler Card

Hot and cold running water available

Adequate ventilation and lighting; designated areas, use

Equipment approved; clean; installed, good repair; capacity

Equipment, utensils and linens; storage and use

Floors, walls and ceiling: build, maintianed & clean

Toilet facilities: facilities properly maintained

Warewash facilities: installed, maintained, used, test strips

Improper storage use or identification of toxic substances

Wiping cloths not clean or properly stored or inadequate sanitizer

Inadequate ventilation or lighting

Moderate risk food holding temperature

Low risk vermin infestation

Wiping cloths not clean or properly stored or inadequate sanitizer

Improper thawing methods

Improper food storage