| 20 |
Citation1: Cold held potentially hazardous food (time/temperature control for safety food) notmaintained at 41?F or below where required. 3-501.16(A)(2) P [^]
|
| 26 |
Citation1: Poisonous or toxic materials not stored to prevent contamination of food, equipment,utensils, linens, and single-service and single-use articles by separation or location. 7-201.11 P [^]
|
| 31 |
Citation1: Cooling potentially hazardous food (time/temperature control for safety food) notaccomplished by effective methods. 3-501.15 Pf [^]
|
| 39 |
Citation1: Cloths in-use for wiping counters and other equipment surfaces not held between uses ina chemical sanitizer solution at a proper concentration. 3-304.14(B) [^]
|
| 45 |
Citation1: Nonfood-contact surfaces of equipment exposed to splash, spillage, or other food soilingor that require frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19 [^]
Citation2: Equipment or component not maintained in good repair, intact, tight, and adjusted inaccordance with manufacturer’s specifications including maintaining cutting or piercing parts of can openers sharp. 4-501.11 [^]
|
| 50 |
Citation1: Direct connection exists between the sewage system and a drain originating fromequipment in which food, portable equipment, or utensils are placed. 5-402.11 [^]
|
| 53 |
Citation1: Physical facilities cleaning not done as often as necessary to keep them clean or duringperiods when the least amount of food is exposed such as after closing. 6-501.12 [^]
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