DOUGHNUTTERY.

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

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

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

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

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

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 Protection Certificate (FPC) not held by manager or supervisor of food operations.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.