Refrigeration or hot holding units without registering thermometers. Salad bar items removed from customer self-services and restocked for dinner. Unwrapped foods served to more than one customer. Critical - Raw scallops stored with cooked shrimp in display area. Bare hand contact with ready to eat food products.
Ice cream scoops stored in stagnant water at room temperature.
Foodhandlers smoking and eating while preparing food. Food staff wearing soiled aprons and no hair restraints. Cutting board has deep knife marks and not easily cleanable. No test kits available to check concentration of sanitizer. Employee putting dishes into dishwasher with food still on dishes, not prescrapped or rinsed.