06E (Critical Violations - Personal Hygiene & Other Food Protection)
Aug 13, 2011
25
Violation descriptions:
02B - Hot food item not held at or above 140F.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
03C - Eggs found dirty, cracked; liquid, frozen or powdered eggs not pasteurized.
04A - Food Protection Certificate not held by supervisor of food operations.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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.
10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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