FARMERS BASKET health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Cut cabbage, chicken, salmon, and rice 107-129 F. The PIC discarded the food items (COS).

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // The hot water faucet in the rest room does not work. 6-302.11 Provide toilet tissue at each toilet. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // There was no tissue or hand soap in the rest room.

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)// There was a broken light shield in the kitchen area.

JCDH 2.2 Provide food safety training for all food handlers as required.// None of the employees that do not have a manager's certification have a food handler's card JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// The managers need to register their approved courses.