Not Critical Sanitation
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under
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.
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
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
Critical Documentation & Training
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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-hand
Not Critical Chemical Safety
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
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 Sanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.