Not Critical Sanitation
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under
Critical Food Temperature
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, co
Critical Food Storage & Handling
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Critical Documentation & Training
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical Sanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Not Critical Food Temperature
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Not Critical Employee Hygiene
Wash hands sign not posted near or above hand washing sink.
Critical Employee Hygiene
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand
Not Critical Sanitation
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.