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Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
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Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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Single service items reused, improperly stored, dispensed, not used when required
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Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
[multiple violations]
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Toxic chemicals are improperly labeled, stored, or used so that contamination of food can occur
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Regular
|
Aug 11, 2011
|
94 |
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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
|
Regular
|
Aug 7, 2012
|
97 |
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