Critical🧼Hygiene
Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans); Item 1F- Critical Violation [RED] Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.; Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.; 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 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 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;