SLAYTER'S 50/50

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

*42 Floors/walls/ceiling/nonfood dirty

Hot food was not kept hot enough, so harmful bacteria could multiply.

*03 Food products not maintained at 135øF or above

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

Workers touched ready-to-eat food with bare hands instead of gloves or utensils.

*15 Contact RTE Products w/ Bare Hands

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

*02 Cold Hold (41øF/45øF or below)

*14 When to wash hands before donning new gloves

*36 Cloths in-use for wiping between uses stored

A plumbing or wastewater problem could contaminate food or prep areas.

*19 Water & Plumbing in good repair- per code

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

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