Ez Mart & Tobacco

Using a Handwashing Sink-Operation and Maintenance

Code 5-205.11

Handwashing Cleanser, Availability

Code 6-301.11

Hand Drying Provision

Code 6-301.12

Hot food wasn't kept hot enough, or cold food wasn't kept cold enough, to prevent bacteria growth.

Code 3-501.16

Food Temperature Measuring Devices

Code 4-302.12

Good Repair and Proper Adjustment-Equipment

Code 4-501.11

Drying Mops

Code 6-501.16

The restaurant does not have a certified food safety manager on staff as required.

Code 2-102.12