Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.No violation noted during this evaluation. Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces).Single service items reused, improperly stored, dispensed, not used when required.Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.Improper use and storage of clean, sanitized equipment and utensils.Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded.Harborage areas available for rodents, insects and other vermin Effective measures not used to control entrance (rodent-, insect-proof contruction).Non food contact surfaces of equipment not clean.Wiping cloths dirty, not stored properly in sanitizing solutions.Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred.Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans.Plumbing and sinks not properly sized, installed, maintained equipment and floors not properly drained.Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked).Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).

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