COMFORT INN - FOOD SERVICE

Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

There isn't enough working refrigeration to keep all perishable foods safely below 45°F; serving utensils are being left in unsafe spots; clean equipment isn't being stored correctly; handwashing or dishwashing sinks are not adequate or used correctly; non-food surfaces on equipment are dirty; plumbing and sinks are the wrong size, poorly installed, or not draining properly.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

**CRITICAL:** There wasn't enough working refrigeration to keep all perishable foods safely cold below 45°F; serving utensils were stored improperly, clean equipment wasn't stored correctly, dishwashing was inadequate, equipment exteriors were dirty, and the plumbing or drains were not properly installed or maintained.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

The refrigerators aren't keeping food cold enough (below 45°F); serving utensils are being stored improperly; clean equipment isn't being stored correctly; handwashing sinks are inadequate or used wrong; non-food surfaces like shelving are dirty; and the plumbing or drains aren't working properly.

Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;

Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;

Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;

Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;