06D (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
Jun 10, 2013
18
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06F - Wiping cloths dirty or not stored in sanitizing solution.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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