WALNUT FOOD MART

Hot food was not kept hot enough, so harmful bacteria could multiply.

*03 Food products not maintained at 135øF or above

*22 Accredited food handler certificate - 60 days

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*28 Date marking > 24 hrs,on site,temp 41F

Hot food was not kept hot enough, so harmful bacteria could multiply.

*29 Cold/hot hold unit thermometer easily viewable

Staff could not wash hands properly — sink missing, blocked, or not stocked with soap.

*31 Handwashing lavatory - accessible

*32 Equipment & Utensils resistant pit,chip, crazing

Raw and cooked foods were stored or prepared in a way that could spread germs.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*39 Equipment in good repair and proper adjustment.

Floors, walls, or ceilings were not clean or in good repair.

*42 Floors/walls/ceiling/nonfood dirty

Restrooms were not clean, stocked, or accessible as required.

*46 Covered waste receptacle for women's restroom

Dish sanitizer was too weak or missing, so dishes may not be properly disinfected.

*10 Chlorine sanitizer concentration, minimum temp.