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 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; 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 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 13A- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;