Critical🧼Hygiene
Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; 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 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; 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 11D- Non food contact surfaces of equipment not clean; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 13B- Garbage storage areas not properly constructed or maintained, creating a nuisance; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; 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;