IRIS.

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

Hot TCS food item not held at or above 140 °F.

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

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

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

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

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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

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

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

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 fl