Critical Sanitation
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical Food Temperature
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, co
Not Critical Other
Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
Critical Sanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical Employee Hygiene
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-han
Critical Sanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical Documentation & Training
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical Pest Activity
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
Not Critical Pest Activity
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.