Critical: Food contact surfaces and utensils are not clean to sight and touch.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
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