CRITICALFood Temperature
# 07. PROPER HOT AND COLD HOLDING TEMPERATURES
CRITICALOther
# 15. FOOD OBTAINED FROM APPROVED SOURCE
MINOROther
# 45. SLEEPING QUARTERS
MINORSanitation
# 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
MINOREmployee Hygiene
# 25. PERSONAL CLEANLINESS AND HAIR RESTRAINTS
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
# 46. SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
SERIOUSPest Activity
# 23. NO RODENTS, INSECTS, BIRDS, OR ANIMALS
MINORPest Activity
# 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
MINORSanitation
# 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
MINORFacility Condition
# 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
MINORPlumbing & Waste
# 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
MINORSanitation
# 39. WIPING CLOTHS: PROPERLY USED AND STORED
SERIOUSSanitation
# 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
SERIOUSOther
# 52. MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
MINORFood Storage & Handling
# 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
SERIOUSEmployee Hygiene
# 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE