Critical: An approved cooling method was not used to meet temperature requirements during cooling.
Bulk containers are not properly labeled.
An accurate ambient air temperature-measuring device is not provided.
Food is not stored in a clean, covered container.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
A current state food safety certificate is not conspicuously posted.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The toilet room is not mechanically vented to the outside atmosphere
Floors are not clean.
Walls/ceilings or attached equipment are not in good repair.
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.
A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
10/07/2011
Routine
Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Food is not stored in a clean, covered container.
A current state food safety certificate is not conspicuously posted.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Openings are not protected against the entry of rodents or insects.
Floor is not maintained level or in good repair.
Walls/ceilings or attached equipment are not in good repair.
A valid permit to operate is not posted in a conspicuous location.
A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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