SERIOUSEmployee Hygiene
# 05. HANDS CLEAN AND PROPERLY WASHED; GLOVES USED PROPERLY
CRITICALOther
# 13. FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
MINORPest Activity
# 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
MINORSanitation
# 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
MINORFood Storage & Handling
# 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
MINORFood Temperature
# 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
MINORDocumentation & Training
# 51. PERMIT SUSPENSION
SERIOUSFood Temperature
# 09. PROPER COOLING METHODS
MINORPlumbing & Waste
# 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
MINORSanitation
# 39. WIPING CLOTHS: PROPERLY USED AND STORED
MINORDocumentation & Training
# 24. PERSON IN CHARGE PRESENT AND PERFORMS DUTIES
MINORFood Storage & Handling
# 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
CRITICALSanitation
# 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
SERIOUSOther
# 52. MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
SERIOUSDocumentation & Training
# 01A. DEMONSTRATION OF KNOWLEDGE
MINORSanitation
# 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
SERIOUSDocumentation & Training
# 01B. FOOD SAFETY CERTIFICATION
CRITICALFood Temperature
# 07. PROPER HOT AND COLD HOLDING TEMPERATURES
MINOROther
# 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
MINORSanitation
# 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
MINORSanitation
# 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
MINOROther
# 38. THERMOMETERS PROVIDED AND ACCURATE