Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
Bulk containers are not properly labeled.
Food is not stored six (6) inches off the floor.
Non-food contact equipment is not maintained in good repair.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
10/17/2012
Routine
Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
In use food utensils are not stored with the handles above the top of the food.
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.
Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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