Critical🌡️Temperature
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 6B- Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.; Item 8D- Single service items reused, improperly stored, dispensed, not used when required; 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 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin;