PASS W/ CONDITIONS 6 violations 3 CRITICAL
Critical Sanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Not Critical Food Temperature
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Not Critical Food Temperature
Thawing procedure improper.
Critical Food Temperature
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur
Not Critical Sanitation
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under
Critical Other
Hot TCS food item not held at or above 140 °F.