FAIL 10 violations 3 HIGH PRIORITY
Intermediate Other
Thermometers provided and conspicuously placed
High Priority Other
Personnel with infections restricted
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Food contact surfaces of equipment and utensils clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Intermediate Documentation & Training
Current license properly displayed
Basic Other
Other conditions sanitary and safe operation
High Priority Documentation & Training
Food management certification valid / Employee training verification