Definition of critical and non critical violations

3-304.14 / WIPING CLOTHS AND WORKING CONTAINERS, USE LIMITATION Corrected During Inspection Wet wiping cloth stored on top of raw bar cutting board not stored in sanitizer between use. Store wet wiping cloths in sanitizer between use.

4-203.11 / TEMPERATURE MEASURING DEVICES, FOOD - ACCURACY Repeat Thermometer used in food establishment/rolling station is not accurate to +/- 2°F Calibrate or replace thermometer.

4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Door gasket on the raw bar prep unit is in poor repair and not allowing the door to properly seal. Replace gasket. Monitor the temperature in this unit closely until the gasket is replaced. Food must be maintained at 41F or below.

4-601.11(C) / NON-FOOD CONTACT SURFACES Raw bar prep unit and Rolling station prep unit have condensation/drippage at bottoms of units. Clean/repair units. Do not store food even in containers in the bottom of the units until they are cleaned and/or repaired.

Comments
Ensure dressing are cooled to 41F or below prior to placing into the top of prep units to be held at 41F or below. Ensure beard restraints are worn if employees are working with food and have any facial hair. Monitor the raw bar prep unit for proper holding temperature of 41F or below.