Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Packaged food is not labeled as specified by law.
An accurate ambient air temperature-measuring device is not provided.
Ice dispensing utensils were not stored in a clean protected location.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
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