Critical Other
Hot TCS food item not held at or above 140 °F.
Critical Food 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
Critical Documentation & Training
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Not Critical Plumbing & Waste
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
Not Critical Pest Activity
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Not Critical Pest Activity
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
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
Not Critical Employee Hygiene
Wash hands sign not posted near or above hand washing sink.
Critical Pest Activity
Evidence of mice or live mice in establishment's food or non-food areas.