WORLD'S BEST FOOD MARKET
PASS W/ CONDITIONSFriday, June 2, 2017 at 12:46 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Several products without proper labeling of ingredient. Remove all products from shelves. All products must have proper labeling. PIC has removed all products from shelves.
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.
31-5-203.11
Number Convenient
No handwashing sink for dispensing of bulk item. All food preparation requires hand washing sink in prep area. Provide
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
All food prepartion require a full time or two part time employee how are certified in food safety. Provide
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Dust product on retail shelves.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Replace gaskets on refrigerator doors that are taped and falling apart.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-301.12
Three Compartment Sink
No three compartment sink for warewashing of scoops used in dispensing ofbulk items Discontinue dispensing of all bulk items. Provide three compartment sink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
No hot water at hand sink in restroom due to leak value has been shut off. Repair . Hand sink must have hot water to adequately wash hands.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.