Critical🌡️Temperature
Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.; Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.; Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 8B- In use food dispensing utensils improperly stored; Item 8D- Single service items reused, improperly stored, dispensed, not used when required; Item 11D- Non food contact surfaces of equipment not clean; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans;