PASS W/ CONDITIONS 5 violations 3 CRITICAL
Critical Food Temperature
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, co
Critical Sanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical Documentation & Training
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Not Critical Employee Hygiene
Wash hands sign not posted near or above hand washing sink.
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