Definition of critical and non critical violations

3-304.14 / WIPING CLOTHS AND WORKING CONTAINERS, USE LIMITATION Wet wiping cloth not stored in sanitizer between use. Store wet wiping cloths in sanitizer between use.

4-101.19 / NONFOOD CONTACT SURFACES Microwave shelf is in poor repair/paint chipping Repair/replace microwave shelf so that it is sealed to be nonabsorbent and easily cleanable.

4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Door gasket at small prep unit is in poor repair. Replace door gasket.

4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION 3-compartment sink missing a sink stopper. Provide sink stopper for 3-compartment sink. Towels are not allowed to be used to stop up the drain.

Comments
Ensure raw eggs that are cracked are not used but disposed of. Monitor the cheese sauce unit. Ensure cheese is heated to at least 135F if removed from a commercial container and held at 135F or above.