06C (Critical Violations - Personal Hygiene & Other Food Protection)
Aug 14, 2008
02B - Hot food item not held at or above 140F.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
04O - Evidence of flying insects present in facility's food and/or non-food areas.
05H - Properly enclosed service/maintenance area not provided.
05I - No facilities available to wash, rinse and sanitize utensils and/or equipment.
05J - Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
10K - Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.
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