CRITICALFood Temperature
# 07. PROPER HOT AND COLD HOLDING TEMPERATURES
SERIOUSDocumentation & Training
# 01A. DEMONSTRATION OF KNOWLEDGE
CRITICALOther
# 08. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
MINORSanitation
# 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
MINOROther
# 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
MINORSanitation
# 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
MINOROther
# 41. GARBAGE AND REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
MINORSanitation
# 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
CRITICALEmployee Hygiene
# 05. HANDS CLEAN AND PROPERLY WASHED; GLOVES USED PROPERLY
SERIOUSPlumbing & Waste
# 21A. HOT WATER AVAILABLE
MINORFood Storage & Handling
# 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
MINOROther
# 27. FOOD SEPARATED AND PROTECTED
MINORFacility Condition
# 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
MINORSanitation
# 39. WIPING CLOTHS: PROPERLY USED AND STORED
MINORSanitation
# 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
SERIOUSOther
# 52. MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
MINORFood Storage & Handling
# 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED