JAN 15
2026
PASS W/ CONDITIONS 9 violations 7 CRITICAL
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq
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
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Hot TCS food item not held at or above 140 °F.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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
Thawing procedure improper.