Critical: Food contact surfaces and utensils are not clean to sight and touch.
Food is not stored in a clean, covered container.
Non-food contact equipment is not maintained in good repair.
Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Floor is not maintained level or in good repair.
Floors are not smooth and easily cleanable.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
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