Not Critical Pest Activity
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Not Critical Pest Activity
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Critical Sanitation
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
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
Critical Other
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
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
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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
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 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 fl
Not Critical Food Temperature
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Not Critical Sanitation
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Critical Sanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.