ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months. JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. The following shelf stable items were found to be past the manufacturers date limitation: Clifty Hams Country ham biscuit slices expired 11/1/11 . 6-302.11 Provide toilet tissue at each toilet. Toilet tissue missing in the female restroom. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of grime and residue underneath shelving and equipment. 6-501.14 Clean restroom exhaust vent cover. Accumulation of dust and grime on exhaust vent covers in the restroom.
3-305.11 Store food at least 6 inches above the floor. 4-601.11 Clean bottom of RI cooler. Accumulation of grime and residue on the bottom of RI display meat cooler and RI display seafood cooler. 4-602.11 Clean fan covers on RI and WI coolers and/or RI and WI freezers. Accumulation of dust and grime on fan covers of the WI coolers and freezers. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Hole in vinyl panelling on the wall near door. 6-501.11 Regrout tile flooring. Damaged grout near door inside of the meat room. 6-501.11 Repair or replace damaged base/floor tiles. Cracked damaged, or detaching base and floor tiles throughout the meat facility.
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