Critical🌡️Temperature
Item 1E- Critical Violation [RED] Meat and meat products not from approved plants.; Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.; Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.; Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.; Item 8B- In use food dispensing utensils improperly stored; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 14A- Insects, rodents present; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.; Item 4D- Critical Violation [RED] Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)};