WISEGUYS

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.; Item 8B- In use food dispensing utensils improperly stored; Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred; Item 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.; Item 8B- In use food dispensing utensils improperly stored; Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred; Item 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;