SCOTIA DINER

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; 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 11D- Non food contact surfaces of equipment not clean; Item 15C- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded;

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; 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 11D- Non food contact surfaces of equipment not clean; Item 15C- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded;