MINORSanitation
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
CRITICALFood Temperature
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
MINORPest Activity
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
CRITICALPest Activity
Live roaches in facility's food or non-food area.
CRITICALPest Activity
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh
CRITICALFood Storage & Handling
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
MINORPest Activity
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
MINORPest Activity
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
CRITICALOther
Evidence of rats or live rats in establishment's food or non-food areas.
CRITICALFood Storage & Handling
Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
CRITICALSanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
CRITICALPest Activity
Evidence of mice or live mice in establishment's food or non-food areas.
MINORSanitation
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.