Flashback Diner Improves its Sanitary Rating

Basic - - From inspection on 2016-12-20: Basic - Light out, in disrepair. RIC, freezer, cooks line. - From follow-up inspection on 2016-12-21: Still the same, **Time Extended**

Basic - - From inspection on 2016-12-20: Basic - Plumbing system improperly installed or repaired. Hot water/cold water, mop sink. - From follow-up inspection on 2016-12-21: Work in progress, will review next routine inspection. **Time Extended**

Basic - Light out, in disrepair. RIC, freezer, cooks line.

Basic - Plumbing system improperly installed or repaired. Hot water/cold water, moo sink.

Basic - Shelfs on preparation table soiled with food debris, also dry storage area, change liners.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee changed solution, set it up to 100 ppms **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Row beef over cooked potatoes, operator switched products, **Corrected On-Site**

Intermediate - Flour/sugar scoops soiled, employee cleaned utensils, **Corrected On-Site**

Intermediate - Soil residue in food storage containers.

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled bottle sanitizer, **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded. **Corrected On-Site**

Basic - Food stored on floor. Ground beef, operator placed pan on shelf, **Corrected On-Site**

Basic - Grease and food debris accumulated on kitchen floor and/or under cooking equipment and storage shelfs. Can food/water heater area.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Shelfs on preparation tables and dry storage area soiled with food debris.

High Priority - Dented/rusted cans present. See stop sale. 2 tomatoes sauce cans dented, discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 47 f, chicken salad 51 f, tomatoes 49 f, hamburgers 46 f, stored since 7 am in a Non- working cooler, cooks line. Food transferred to another RIC maintaining 41 f under. **Corrective Action Taken**

Intermediate - Encrusted material on can opener blade. Cleaned. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Cooks line. Provided. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes, operator uncovered food, WIC, **Corrected On-Site**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Flip top unit, food removed, there are about 10 more RIC maintaining 41 f available on establishment. **Corrective Action Taken**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Still the same.

Basic - Light shield damaged/in disrepair. Cooks area, water heater room. Still the same on 11/20/15.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 units. Still the same

Basic - Unsealed tile floor in food preparation, food storage, warewashing area, mop sink. Still the same.

Basic - Ceiling tile missing. Prep area.

Basic - Clean linens stored on floor. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Discarded. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Gaskets with slimy/mold-like build-up.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Light shield damaged/in disrepair. Cooks area, water heater room.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 units.

Basic - Plumbing system in disrepair. Leaking pipe, DM machine.

Basic - Unsealed tile floor in food preparation, food storage, warewashing area, mop sink.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Employee washed hands, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 47 f, tomatoes 51 f, products placed in wic, **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food. Row beef over bread, RIF, operator switched food, **Corrected On-Site**

High Priority - Small flying insects in DM, storage room, mop sink area.

High Priority - Toxic substance/chemical stored by or with food. Stern is next to can food, removed **Corrected On-Site**

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Encrusted material on can opener blade. Cleaned, "Corrected On-Site** **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Water supply to guest, employee dumped water and serviced it from soda machine. **Corrected On-Site**

Basic - Accumulation of debris on dish racks equivalent.

Basic - Build-up of grease, dirt, storage racks, dry storage room.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cook, drink discarded. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Food cooler inside beer/juice reach in, front line, employee removed item, **Corrected On-Site**

Basic - Equipment in poor repair, 2 hood filters in disrepair.

Basic - Floor under dishmachine or three-compartment sink area soiled.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop sink blocked, area disorganized, employee rearranged area, **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Light shield damaged/in disrepair, WIC, WIF. Light out, RIF, cooks line.

Basic - Plastic containers and lids cracked/chipped, discarded, **Corrected On-Site**

Basic - Plastic food storage containers not properly air dried - wet nesting.

Basic - Plate with in use to scoop cooked home fries, WIC, operator changed plate for scoop with a handle. **Corrected On-Site** **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, beef, placed back in RIC. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Solution changed. **Corrected On-Site** **Repeat Violation**

High Priority - Cut tomatoes and lettuces held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN, Food placed in WIC. **Repeat Violation**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Line personnel, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon 91 f, sausages, 101 f, sauce 119 f, onions 98 f. See 3 f, corrective action taken, started TIL. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bacon, sausages, holl/sauce, cooked onions, grill area, cooked at about 9 am as per operator, food time marked, **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Food organized, **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over fish, WIC, food stored properly, **Corrected On-Site**

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Cutting board(s) stained/soiled, washed, **Corrected On-Site**

Intermediate - Encrusted material on can opener holder.

Intermediate - Slicer blade soiled with old food debris.

Intermediate - Soil residue in food storage containers.

No Violations Were Observed

Basic - Accumulation of debris on exterior of warewashing machine, also adjacent equipment.

Basic - Build-up of food debris, dust or dirt and grease under stoves and between equipment, cooks line.

Basic - Clean clothes/aprons not properly stored in clean dry place until used.

Basic - Clean equipment stored on floor, coffee take out cups, closet.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, aprons, storage area.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food debris accumulated on kitchen floor.

Basic - Food stored on floor. Tomatoes, storage closet.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, back prep area.

Basic - Open dumpster lid.

Basic - Plate in use in to scoop out cooked home fries potatoes, WIC.

Basic - Shelf under preparation table soiled with food debris.

Basic - Soiled reach-in cooler gaskets.

Basic - Utensils in poor condition, pitted ice cream scoop.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, 47 f, RIC, cooks line, corrective action taken, transferred to WIC, for cooling.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, RIC, cooks line, 59 f, corrective action taken, transferred to WIC, to cool down faster. Prep done an hour ago as per operator.

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook, Corrected on site.

High Priority - Employee washed hands but did not dry them, cook.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bacon 113 f, line area, corrected on site.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Toxic substance/chemical stored by or with food, bleach, corrected on site.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.

Intermediate - Encrusted material on can opener blade.

Intermediate - Handwash sink needs to be installed food preparation/ dishwasher room area, hand washing violations observed, see 12.

Intermediate - Interior of reach-in cooler soiled with accumulation of water residue, beer cooler.

Intermediate - Reach-in cooler shelves soiled with food debris.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, white rice, WIC.

Intermediate - Soil residue in food storage containers.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment, also mop sink area.

Basic - Equipment in poor repair, broken plastic containers and lids.

Basic - Food debris/dust/soil residue on dry storage shelves.

Basic - Lights out RIC.cooks line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, veggies and beans 51 f, turkey legs 62 f, linguini 58 f, brisket 60 f, WIC. see 1b. Corrected on site, product discarded.

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Veggies, 10 p, brisket 8 p, turkey legs 20 p, linguini 3 pounds, See stop sale. See 3d. Products discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, salad dressings, RIC, waitress station, corrective action taken, product iced down.

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Encrusted material on can opener blade.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, see 3d.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, see 1b.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling soiled with accumulated grease, oven area.

Basic - Food debris/dust/soil residue on dry storage shelves, back door area.

Basic - Open dumpster lid. **Corrected On-Site**

High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit, 46 f, waitress station, container over stocked, COS, CONTAINERS PRODUCT AMOUNT DOWN SIZED.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 47 f, ric, cooks line, operator states it was just portioned COS, placed in WIC TO COOL DOWN TO 41 f.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Rice, 20 pounds 47 f, over 4 hours, improper cooling.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, ham, WIF, COS

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken, prep area, 47 f, COS.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, potatoes, grill area, COS, REHEATED.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, Rice, WIC, COS, PRODUCT DISCARDED.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, rice, chicken, WIC, COS.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, Rice, WIC, COS.

High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began.bacon 78 f, sausage 67 f, COS.

High Priority - Raw animal food stored over ready-to-eat food.pork over cheese, RIC, COS

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, Waitress station, COS.

Basic - Equipment in poor repair, broken plastic lids.

Basic - Reach-in cooler gasket torn/in disrepair, 3 RIC

Basic - Accumulation of lime scale on the inside of the dishmachine and dish racks

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Interior of reach-in cooler's gaskets soiled with accumulation of food/mildew residue.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on storage shelves, back prep area.

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Basic - Food debris/dust/grease/soil residue on interior of oven.

Basic - Leaking pipe at plumbing fixture, dishwasher machine pre rinse faucet.

Intermediate - Handwash sink used for purposes other than handwashing, rinsing wiping cloths, COS.

Basic - Open dumpster lid.

Basic - Ceiling soiled with accumulated grease, hood area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.Beef over cooked turkey, RIC, cooks line.COS

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Storage shelves, dry storage room.COS

Basic - Dumpster overflowing garbage. Operator stayed that the scheduled pick up was undone due to holiday.

Basic - Food debris accumulated on kitchen floor.Dry storage room.

Basic - Light shield damaged/in disrepair.Hood system.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham, chease, reach in cooler , cooks line . Corrected On Site.

Critical - No conspicuously located thermometer in holding unit.2 units, waitress station.

Observed equipment in poor repair.Broken Bulk containers.

Observed cutting board grooved/pitted and no longer cleanable.

mop sink or curbed cleaning facility needs an enclosure.

Critical - Observed dishwasher racks in disrepair.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Cooks line.

Observed residue build-up on storage shelves.

Observed food debris accumulated on kitchen floor and prep area.

Lights missing the proper shield, sleeve coatings or covers.Wi cooler, storage room, prep area.

Critical - Working containers of food removed from original container not identified by common name.squeeze bottle Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken/celery Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.burgers freezer Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.2nd oneCorrected On Site.

Employee lockers improperly located.phone on prep Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cole slaw reach in Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.matzoh bells Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken/cut vegetables walk in Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.eggs/corn beef Corrected On Site.

Critical - Observed food stored on floor.pickles floor walk in Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.rice desserts walk in Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.appetizers freezer Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.69 degrees Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed single-service articles improperly stored.souffle cups not inverted Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.matza balls walk in Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.cut fruit Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.desserts walk in Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.77 degrees behind cakes Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.behind cake cooler Corrected On Site.

Observed single-service articles improperly stored.not inverted Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.ice in it Corrected On Site.

Observed floor area(s) covered with standing water.front of victory Corrected On Site.

Critical - Exit signs not properly illuminated. For reporting purposes only.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name.squeeze bottles

Critical - Observed uncovered food in holding unit/dry storage area.salad reach in

Critical - Observed uncovered food in holding unit/dry storage area.cheese cake walk in

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoops

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed soil buildup inside ice bin.

Observed single-service articles improperly stored.cups not inverted

Critical - Exit signs missing. For reporting purposes only.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauerkraut wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.wic

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.beef/sauce ric Corrected On Site.

Critical - Observed food stored on floor.potatoes

Critical - Observed uncovered food in holding unit/dry storage area.sauce ric

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.70 Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses.line

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil buildup inside ice bin.

Observed gaskets with slimy/mold-like build-up.wic

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.boxes Corrected On Site.

Critical - Exit signs missing. For reporting purposes only.

Critical - Electrical outlet missing cover plate. For reporting purposes only.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Critical - Observed food stored on floor.cabbage Corrected On Site.

Critical - Observed food stored on floor.turkeys in pot

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese wic

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.filling wic

Critical - Observed raw animal food stored over ready-to-eat food.eggs/lettuce wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ham wic

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - No handwashing sign provided at a handsink used by food employees.front

Critical - Observed food stored on floor.vinegar

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese

Critical - Observed raw animal food stored over ready-to-eat food.eggs/pickles Corrected On Site.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.knives not inverted

Observed single-service articles improperly stored.souffle cups Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination.tenders

Critical - Observed uncovered food in holding unit/dry storage area.bacon wic

Critical - Observed uncovered food in holding unit/dry storage area.cake wif

Critical - Observed uncovered food in holding unit/dry storage area.cut tomatoes wic

Critical - Observed uncovered food in holding unit/dry storage area.desserts wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.dressing wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.hb eggs

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.potatoe salad

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salad

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.soup wic

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.squeeze bottle