Critical🧼Hygiene
Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans); Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; 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 8F- Improper thawing procedures used; Item 10A- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces); 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 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing;