FEB 21
2026
PASS W/ CONDITIONS 10 violations 9 CRITICAL
Hot TCS food item not held at or above 140 °F.
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernai
Thawing procedure improper.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
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-hand