Critical Sanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Not Critical Food Temperature
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Critical Food Storage & Handling
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi
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 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
Not Critical Other
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispen