B.C.S. FOOD MARKETS

Food contact surfaces and Returnables ; Cleaned and Sanitized; Other Violations; Utensils, equipment, & linens; properly used, stored, dried, & handled; Proper Cold Holding temperature(41°F/ 45°F); Food Separated & protected, prevented during food preparation; Environmental contamination

Physical facilities installed, maintained, and clean; Toxic substances properly identified, stored and used; Food Separated & protected, prevented during food preparation; Personal Cleanliness/eating, drinking or tobacco use; Environmental contamination; Utensils, equipment, & linens; properly used, stored, dried, & handled; Food contact surfaces and Returnables ; Cleaned and Sanitized

Environmental contamination; Food contact surfaces and Returnables ; Cleaned and Sanitized; Single-service & single-use articles; properly stored and used; Food Separated & protected, prevented during food preparation; Adequate handwashing facilities: Accessible and properly supplied, used; Utensils, equipment, & linens; properly used, stored, dried, & handled; Non-Food Contact surfaces clean; Physical facilities installed, maintained, and clean; Toilet Facilities; properly constructed, supplied, and clean; Required records availabled; Packaged Food labeled; No Evidence of Insect contamination, rodent/other animals

Toxic substances properly identified, stored and used; Original container labeling (Bulk Food); Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Food and Non-food Contact surfaces cleanable, properly designed, and used

No Evidence of Insect contamination, rodent/other animals; Wiping Cloths; properly used and stored; Physical facilities installed, maintained, and clean; Utensils, equipment, & linens; properly used, stored, dried, & handled; Adequate handwashing facilities: Accessible and properly supplied, used; Environmental contamination; Garbage and Refuse properly disposed; facilities maintained

Food and Non-food Contact surfaces cleanable, properly designed, and used; Environmental contamination; Physical facilities installed, maintained, and clean

Cross-Contamination of Raw/Cooked Foods/Other; Unsound Condition; Handwash Facilities without Soap and Towels; Cold Hold Temperature Violation(s) (41 F/45 F); Lack of Good Hygienic Practices; Handwash Facilities Not Adequate and Accessible; Unapproved Sewage/Wastewater Disposal System; Unapproved Source/Labeling