Critical🌡️Temperature
Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.; Item 6B- Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.; 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 11D- Non food contact surfaces of equipment not clean; Item 12A- Hot, cold running water not provided, pressure inadequate; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 14A- Insects, rodents present; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;