Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
Critical: Working containers of chemicals are not labeled.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Single use/single service articles are not stored at least six (6) inches off the floor
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
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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