Critical🌡️Temperature
Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans); 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 7G- Critical Violation [RED] Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours.; Item 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas; Item 9C- Hair is improperly restrained; 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 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.;