| 8 |
Citation1: Handwashing sink not equipped to provide hot water of at least 100? F through a mixing…Read More
|
| 21 |
Citation1: Improper date marking system or no date marking on ready-to-eat potentially hazardous…Read More
|
| 37 |
Citation1: Food not stored in a clean, dry location, not at least 6? above the floor; or subjected to contamination. 3-305.11
|
| 42 |
Citation1: Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry…Read More
|
| 43 |
Citation1: Single-service or single-use articles not stored in a clean, dry location, exposed to…Read More
|
| 45 |
Citation1: Equipment or component not maintained in good repair, intact, tight, and adjusted in…Read More
|
| 46 |
Citation1: Sanitizer concentration test kits not available or not readily accessible. 4-302.14 Pf
|
| 48 |
Citation1: Water source, system or hot water supply not of sufficient capacity to meet the peak…Read More
|
| 51 |
Citation1: Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals…Read More
Citation2: Toilet room not enclosed where required or not provided with tight-fitting self-closing…Read More
|
