DIANA MARKET
PASSWednesday, May 21, 2008 at 5:19 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Products (Bread) on retail shelves without required labels.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
Beef Pastries and corn pudding being kept out at room temperature. 70 degrees
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
24-4-903.11
Clean Equipment & Utensils Storage
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No Paper Towels for Hand Drying
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.