SHOP N GO #2

Hot and Cold Water available; adequate pressure, safe (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt)

Time as a Public Health Control; procedures & records - 3; Food and ice obtained from approved source; Food in good condition, safe - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Warewashing Facilities; installed, maintained, used - 2; Other Violations - 1; Person in charge present, demonstration of knowledge, and perform duties - 2; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2

Warewashing Facilities; installed, maintained, used - 2; No Evidence of Insect contamination, rodent/other animals - 1

Adequate handwashing facilities: Accessible and properly supplied, used - 2

Warewashing Facilities; installed, maintained, used - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Other Violations - 1; Food and ice obtained from approved source; Food in good condition, safe - 3; No Evidence of Insect contamination, rodent/other animals - 1

Adequate handwashing facilities: Accessible and properly supplied, used - 2; Other Violations - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Warewashing Facilities; installed, maintained, used - 2; Environmental contamination - 1

Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2

Physical facilities installed, maintained, and clean; Adequate handwashing facilities: Accessible and properly supplied, used; Food Separated & protected, prevented during food preparation; Utensils, equipment, & linens; properly used, stored, dried, & handled; Proper Date Marking and disposition; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Warewashing Facilities; installed, maintained, used

Food and ice obtained from approved source; Food in good condition, safe; Person in charge present, demonstration of knowledge, and perform duties; Adequate ventilation and lighting; designated areas used; Other Violations; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Warewashing Facilities; installed, maintained, used; Adequate handwashing facilities: Accessible and properly supplied, used

Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Adequate ventilation and lighting; designated areas used - 1; Other Violations - 1

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Food and ice obtained from approved source; Food in good condition, safe - 3; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Cross-Contamination of Raw/Cooked Foods/Other 4

Lack of Good Hygienic Practices; Improper Manual/Mechanical Warewashing and; Handwash Facilities without Soap and Towels; Evidence of Insect Contamination

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Unapproved Source/Labeling 4; Lack of Good Hygienic Practices 4

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Handwash Facilities without Soap and Towels 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Unapproved Source/Labeling 4

Water Supply - Unpproved Source/Sufficient; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Cold Hold Temperature Violation(s) (41 F/45 F); Lack of Good Hygienic Practices; Toxic Items improperly Labeled/Stored/Used; Hot Hold Temperature Violation(s) (135 F)

Handwash Facilities without Soap and Towels 3; Unapproved Source/Labeling 4