AJM DISCOUNT SHOP

4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(5)

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Code 4.6(C)(3)

3.2(M)(2)(a) - Wiping cloths - use limitation

Code 3.2(M)(2)(a)

3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(2)

4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria

Code 4.4(N)(1-5)

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Code 6.4(N)(1)

4.5(B)(4)(d) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(4)(d)

4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations

Code 4.4(S)(1)

2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties

Code 2.4(C)(12)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(1)

4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria

Code 4.4(N)(1-5)

3.2(M)(1) - Wiping cloths - use limitation

Code 3.2(M)(1)

2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge

Code 2.4(B)(2)(k)

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

Employees are not following proper rules for reporting or managing illnesses that could spread through food.

Code 2.1(A)