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Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
[multiple violations]
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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)
[multiple violations]
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Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
[multiple violations]
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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)
[multiple violations]
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Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
[multiple violations]
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Regular
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Jun 7, 2012
|
88 |
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