PASS W/ CONDITIONS 7 violations 5 HIGH PRIORITY
High Priority Food Temperature
Food out of temperature
High Priority Other
Personnel with infections restricted
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Non-food contact surfaces clean
High Priority Sanitation
Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand-soap, disposable towels or hand drying devices, tissue, covered waste receptacles
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
High Priority Documentation & Training
Food management certification valid / Employee training verification