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 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 Other
Hot TCS food item not held at or above 140 °F.
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
Critical Sanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical Sanitation
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical Sanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.