MINORSanitation
# 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
MINORSanitation
# 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
MINOROther
# 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
MINORSanitation
# 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
SERIOUSDocumentation & Training
# 01A. DEMONSTRATION OF KNOWLEDGE
CRITICALFood Temperature
# 07. PROPER HOT AND COLD HOLDING TEMPERATURES
MINORFood Storage & Handling
# 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
SERIOUSEmployee Hygiene
# 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
SERIOUSSanitation
# 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
MINORPlumbing & Waste
# 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
MINORSanitation
# 39. WIPING CLOTHS: PROPERLY USED AND STORED
MINORFacility Condition
# 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
MINORFood Temperature
# 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
MINORFood Storage & Handling
# 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
MINOROther
# 27. FOOD SEPARATED AND PROTECTED
MINORDocumentation & Training
# 51. PERMIT SUSPENSION
CRITICALFood Temperature
# 09. PROPER COOLING METHODS
MINORPest Activity
# 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
MINORSanitation
# 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
SERIOUSEmployee Hygiene
# 05. HANDS CLEAN AND PROPERLY WASHED; GLOVES USED PROPERLY
SERIOUSPest Activity
# 23. NO RODENTS, INSECTS, BIRDS, OR ANIMALS