PASS W/ CONDITIONS 5 violations 2 CRITICAL
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 Sanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Not Critical Sanitation
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Critical Sanitation
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Not Critical Food Temperature
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment