- Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Materials used to construct food contact equipment allow the migration of deleterious substances.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Equipment and utensils are not air-dried.
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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02/23/2009 | Routine |
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