Critical🧼Hygiene
Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.; Item 2B- Critical Violation [RED] Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.; Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.; Item 7G- Critical Violation [RED] Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours.; Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked); Item 8B- In use food dispensing utensils improperly stored; Item 8D- Single service items reused, improperly stored, dispensed, not used when required; 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 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 11D- Non food contact surfaces of equipment not clean; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.;