MARTINDALE'S CHIEF DINER

Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.; 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 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans;