- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Food is not stored in an approved location.
- Condiments are not kept in containers that provide protection from contamination
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Single use/single service articles are not stored in a clean dry location.
- In use food utensils are not stored with the handles above the top of the food.
- Hand wash lavatory is not accessible
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Toilet facilities are not conveniently located and accessible at all times.
- Walls/ceilings or attached equipment are not clean.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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06/02/2010 | Routine |
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