Critical Food Temperature
Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
Critical Documentation & Training
Food Protection Certificate not held by supervisor of food operations.
Critical Sanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical Food Temperature
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Critical Other
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Not Critical Other
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Not Critical Sanitation
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow
Not Critical Food Temperature
Thawing procedures improper.
Not Critical Plumbing & Waste
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or
Critical Employee Hygiene
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Critical Sanitation
Wiping cloths soiled or not stored in sanitizing solution.
Critical Pest Activity
Evidence of mice or live mice present in facility's food and/or non-food areas.
Critical Pest Activity
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh fli