PASS W/ CONDITIONS 4 violations
Food Temperature
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
Facility Condition
114047, 114049, 114051, 114053, 114055, 114067(h), 114069 [b] - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common
Employee Hygiene
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
Documentation & Training
113947, 113947.1 - TFFs shall have a person in charge present who can demonstrate food safety principles as it relates to the TFFs operations and is responsible for the TFF operations