Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Critical: Working containers of chemicals are not labeled.
Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
An accurate ambient air temperature-measuring device is not provided.
Food scoop is constructed without a handle.
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.
Clean equipment/utensils are not stored in a clean dry location
Single use/single service articles are not stored at least six (6) inches off the floor
In use food utensils are not stored with the handles above the top of the food.
Plumbing is not maintained.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory is used for purpose other than hand washing.
Openings are not protected against the entry of rodents or insects.
Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
There are unnecessary items on the premises.
Floor is not maintained level or in good repair.
Floors are not clean.
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Food handlers are not wearing proper hair restraints.
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