Critical🌡️Temperature
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.; 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 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas; Item 13B- Garbage storage areas not properly constructed or maintained, creating a nuisance; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;