Critical🧼Hygiene
Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.; Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.; 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 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; 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 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.;