Silver Market Inc.

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

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

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

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

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

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

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

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

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

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

114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

Adequate hand washing facilities; supplied and accessible

Food contact surfaces: clean and sanitized

Proper hot and cold holding temperatures

Floors, walls and ceiling: build, maintianed & clean

Food storage; food storage containers identified

Warewash facilities: installed, maintained, used, test strips

Wiping cloths; properly used and stored

Proper hot and cold holding temperatures [ date violation corrected: 6/17/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 6/17/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 6/17/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 6/17/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 6/17/2022 ]

Food separated and protected [ date violation corrected: 6/17/2022 ]

Food storage; food storage containers identified [ date violation corrected: 6/17/2022 ]

Nonfood contact surfaces clean [ date violation corrected: 6/17/2022 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 6/17/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 6/1/2022 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 6/1/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 6/1/2022 ]

Demonstration of knowledge [ date violation corrected: 6/1/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 10/29/2020 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 10/29/2020 ]

Food separated and protected [ date violation corrected: 10/29/2020 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 6/1/2022 ]

Unclean or degraded floors walls or ceilings

Unclean or unsanitary food contact surfaces

Unapproved or unmaintained equipment or utensils

Inadequately cleaned or sanitized food contact surfaces

High risk food holding temperature

Foods not protected from contamination

Inadequate and inaccessible handwashing facilities

Unclean or unsanitary food contact surfaces

High risk food holding temperature

Unclean or degraded floors walls or ceilings

Foods not protected from contamination

High risk food holding temperature

Moderate risk vermin infestation

Unclean or unsanitary food contact surfaces

Foods not protected from contamination

Unclean or degraded floors walls or ceilings

Inadequate and inaccessible handwashing facilities

Moderate risk vermin infestation

High risk food holding temperature

Foods not protected from contamination

Unapproved or unmaintained equipment or utensils

Unclean or unsanitary food contact surfaces

Inadequate and inaccessible handwashing facilities

Unclean or degraded floors walls or ceilings