REVELRY

Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.; 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 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas; 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 11D- Non food contact surfaces of equipment not clean;