Critical🌡️Temperature
Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 8B- In use food dispensing utensils improperly stored; Item 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas; 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 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 15C- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.;