Critical: Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Packaged food is stored in direct contact with ice or water.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Plumbing is not maintained.
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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