Maruch Supermarket And Cafeteria Degrades its Sanitary Rating

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboards inside walk in cooler and kitchen

Basic - Clean equipment/utensils not stored at least 6 inches above the floor.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Stored food not covered in walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

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. Observed employee wiping preparation table then engage in food preparation without washing hands.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil mixture 54° f. Food was put away in reach in cooler **Corrective Action Taken**

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. Desserts in front counter reach in cooler not date labeled.

Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter Hand washing sink has the hot water Bibb broken.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**

Intermediate - No soap provided at handwash sink.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Frozen paddle inserted in cooling stew. **Corrective Action Taken**

Intermediate - Soil residue in food storage containers. Food containers inside walk in cooler soiled.

Basic - - From inspection on 2016-01-05: Basic - No handwashing sign provided at a hand sink used by food employees. Front counter - From follow-up inspection on 2016-03-10: **Time Extended**

Basic - - From inspection on 2016-01-05: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler - From follow-up inspection on 2016-03-10: **Time Extended**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area. Cell phone in preparation table

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter

Basic - Stored food not covered in walk-in cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler

Basic - Wall and ceiling soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

Basic - Wood food-contact surface not properly sealed.

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 98° soup 101°

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrective Action Taken**

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

Intermediate - Soil residue in food storage containers.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

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

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

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.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Frozen stick used **Corrective Action Taken**

Intermediate - Soil residue in food storage containers.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

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 using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs **Corrective Action Taken**

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored in holding unit not covered.

Basic - Food stored on floor. **Repeat Violation**

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

Basic - Shelf under preparation table soiled with food debris.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom, walk in cooker.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wood food-contact surface not properly sealed.

High Priority - Raw animal food stored over ready-to-eat food.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - Soil residue in food storage containers.

No Violations Were Observed

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling soiled with accumulated food debris.

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Basic - Stored food not covered in walk-in cooler.

Basic - Wall soiled with accumulated food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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. See stop sale. Beans 58° f cooled overnight

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Beans 58°

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Ceiling soiled with accumulated food debris.

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Basic - Food stored in a location that is exposed to splash/dust. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.

Basic - Stored food not covered in walk-in cooler.

Basic - Wall soiled with accumulated food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup found at 82°

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. See stop sale. Beans 58° f cooled overnight

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.

High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Beans 58°

High Priority - Raw animal food stored over ready-to-eat food.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Slicer blade soiled with old food debris.

Intermediate - Soil residue in food storage containers.

Basic - Bathroom door not self-closing.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Ceiling soiled with accumulated food debris. Beef

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 - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Basic - Food stored on floor.

Basic - Ice scoop handle in contact with ice.

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter

Basic - Stored food not covered in walk-in cooler.

Basic - Wall soiled with accumulated food debris. Beef

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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. See stop sale. Soup cooked day before cooled down overnight found at 70°

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

High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled fingernails.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans 45°

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.

High Priority - Raw animal food stored over cooked food.

Intermediate - Food manager certification expired.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

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

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

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

Basic - Cardboard used to line food-contact shelves.

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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Stored food not covered in walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.

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.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

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

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

Intermediate - Spray bottle containing toxic substance not labeled.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup made yesterday found at 61 f.

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

Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.

High Priority - Raw animal food stored over ready-to-eat food.

Basic - Stored food not covered in walk-in cooler.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

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

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - Soil residue in food storage containers.

Basic - Customer self-service equipment in contact with nonpotentially hazardous food not cleaned before refilling. **Corrected On-Site**

Basic - Covered waste receptacle not provided in women''s bathroom.

Basic - Bathroom door not self-closing.

No Violations Were Observed

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.

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

Critical - Observed packaged food not labeled as specified by law.

Critical - Observed food being cooled by nonapproved method.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed food stored on floor.

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

Critical - Observed soil residue in storage containers. Corrected On Site.

Observed build-up of food debris, dust or dirt on walkin cooler shelves.

Critical - Vacuum breaker mising at hose bibb.

Critical - Hand sink missing in food preparation room or area.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Pesticide use not in accordance with manufacturer's directions. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.

Critical - Manager failed to verify employee health, exclusions or restrictions.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

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

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

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed potentially hazardous food thawed in an improper manner.

Critical - Observed potentially hazardous food thawed in an improper manner.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Hand sink missing in food preparation room or area.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing.

Observed open dumpster lid.

Observed open dumpster lid.

No copy of latest inspection report.

No Violations Were Observed

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

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

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.

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

Observed employee with no hair restraint.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

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

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

No Heimlich maneuver sign posted.

No copy of latest inspection report.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 09/12/2011.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 09/12/2011.

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

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

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.

Observed gaskets/seals on cold holding unit in poor repair.

Observed cutting board grooved/pitted and no longer cleanable.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

No copy of latest inspection report.

Observed ice scoop with handle in contact with ice.

Observed employee with no hair restraint.

Equipment or utensils not designed or constructed in a durable manner.

Observed gaskets/seals on cold holding unit in poor repair.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing.

Observed dumpster overflowing garbage.

Observed open dumpster lid.

No copy of latest inspection report.

No copy of latest inspection report.

Observed gaskets/seals on cold holding unit in poor repair.

Observed cutting board grooved/pitted and no longer cleanable.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Observed open dumpster lid.

No Heimlich maneuver sign posted.

No copy of latest inspection report.

Critical - Hand sink missing in food preparation room or area.

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

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

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.

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

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

No Violations Were Observed

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/19/08.

No Heimlich maneuver sign posted.

Critical - No conspicuously located thermometer in holding unit.

No copy of latest inspection report.

No copy of latest inspection report.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

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

Critical - No person in charge of establishment.Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. ProThis violation must be corrected by : 12/19/08.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed food stored on floor.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Observed no child labor law poster.

Observed open dumpster lid.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed uncovered food in holding unit/dry storage area.walking cooler

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Probe-type thermometer not used to ensure proper food temperatures.

Critical - Raw animal food not properly separated from ready-to-eat food.

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

Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 11/20/08.

Critical - Vacuum breaker mising at hose bibb.

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