Critical Other
Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish
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
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 Pest Activity
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Not Critical Pest Activity
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Critical Other
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
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
Critical Other
Hot TCS food item not held at or above 140 °F.
Critical Other
Evidence of rats or live rats in establishment's food or non-food areas.
Critical Food Storage & Handling
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical Food Temperature
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Critical Food Temperature
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or