D'VEGAN

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*01 Cooling -- total 6 hours, 135-41øF

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*02 Cold Hold (41øF/45øF or below)

Dish sanitizer was too weak or missing, so dishes may not be properly disinfected.

*10 Chlorine sanitizer concentration, minimum temp.

*21 RFSM - Not On Site

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*28 Date marking > 24 hrs,on site,temp 41F

Required food thermometers were missing or not available where needed.

*29 Food thermometers provided and accessible

*31 Hand sinks: number installed for convenient use

Equipment or surfaces that touch food were dirty or not properly maintained.

*32 Equipment & Utensils smooth easily cleanable

*36 Cloths in-use for wiping between uses stored

Raw and cooked foods were stored or prepared in a way that could spread germs.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*39 Dirty linens

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*41 Food storage containers, identified with common name of food.

Equipment or surfaces that touch food were dirty or not properly maintained.

*42 Dirty nonfood contact surfaces

Floors, walls, or ceilings were not clean or in good repair.

*42 Floors/walls/ceiling/nonfood dirty

Staff could not wash hands properly — sink missing, blocked, or not stocked with soap.

*47 Handwashing signage