06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.Clean outer garments, effective hair restraint not worn. 06A - Personal cleanliness inadequate.04M - Evidence of mice or live mice present in facility's food and/or non-food areas.04L - Evidence of rats or live rats present in facility's food and/or non-food areas.04H - Food in contact with utensil, container, or pipe that consist of toxic material.04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.03B - Shellfish not from approved source, improperly tagged/labeled tags not retained for 90 days.02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation. ![]() 04C (Critical Violations - Food Protection).10D (General Violations Conditions - Facility Maintenance).06E (Critical Violations - Personal Hygiene & Other Food Protection).03B (Critical Violations - Food Source).15J (Tobacco Enforcement Violations - Smoke-Free Air Act).10B (General Violations Conditions - Facility Maintenance).04H (Critical Violations - Food Protection).10F (General Violations Conditions - Facility Maintenance).09A (General Violations Conditions - Food Source).06D (Critical Violations - Personal Hygiene & Other Food Protection).09C (General Violations Conditions - Food Source).06F (Critical Violations - Personal Hygiene & Other Food Protection). ![]()
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