*Violation(s) corrected. KEY TO VIOLATIONS 1: Insufficient food safety knowledge. 2: Certified Food Protection Manager — accredited course. 3: Illness/communicable disease reporting required. 4: Improper restriction and exclusion of ill food service employees. 5: Insufficient vomiting and diarrheal clean-up procedure. 6: Eating, drinking, tasting, or tobacco use in food preparation area. 7: Food worker with discharge from eyes, nose and/or throat. 8: Incorrect hand washing practices.
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