Critical🌡️Temperature
Item 5B- Critical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four 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 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 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 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs; 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;