- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Water/ice: unsafe, unapproved sources, cross connections
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10/15/2015 | Inspection | Email inspector by 11/1/15 with a list of corrective actions for each violation. |
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