EXPRESS MART #106

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; No Evidence of Insect contamination, rodent/other animals - 1

Proper Date Marking and disposition - 2; Person in charge present, demonstration of knowledge, and perform duties - 2

Wiping Cloths; properly used and stored - 1; Proper Date Marking and disposition - 2

Proper Hot Holding temperature(135°F) - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3; Non-Food Contact surfaces clean - 1; Original container labeling (Bulk Food) - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Environmental contamination - 1; Wiping Cloths; properly used and stored - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Person in charge present, demonstration of knowledge, and perform duties - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Proper Date Marking and disposition - 2

Time as a Public Health Control; procedures & records - 3; Toxic substances properly identified, stored and used - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Wiping Cloths; properly used and stored - 1

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3; Toxic substances properly identified, stored and used - 3; Proper cooling method used; Adequate to Maintain Product Temperature - 2

Proper cooling time and temperature - 3; Other Violations - 1; Proper cooling method used; Adequate to Maintain Product Temperature - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3

Cold Hold Temperature Violation(s) (41 F/45 F) 5; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Toxic Items improperly Labeled/Stored/Used 3

Cold Hold Temperature Violation(s) (41 F/45 F) 5; Improper Cooling for Cooked/Prepared Food 5

Cold Hold Temperature Violation(s) (41 F/45 F) 5; Evidence of Rodents/Other Animals 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Evidence of Insect Contamination 3; Cross-Contamination of Raw/Cooked Foods/Other 4; Improper Manual/Mechanical Warewashing and 3

Cold Hold Temperature Violation(s) (41 F/45 F); Evidence of Rodents/Other Animals; Toxic Items improperly Labeled/Stored/Used