Critical Sanitation
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical Other
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Critical Employee Hygiene
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Not Critical Sanitation
Food contact surface not properly maintained.
Critical Other
Hot food item not held at or above 140º F.
Critical Pest Activity
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh fli
Critical Food Storage & Handling
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Critical Food Storage & Handling
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Not Critical Sanitation
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow
Critical Sanitation
Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Not Critical Food Temperature
Thawing procedures improper.
Not Critical Other
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.