SIIPS BUBBLE.

Wash hands sign not posted near or above hand washing sink.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

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

Hot TCS food item not held at or above 140 °F.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Thawing procedure improper.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Current letter grade or Grade Pending card not posted

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

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

Evidence of rats or live rats in establishment's food or non-food areas.

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Evidence of mice or live mice present in facility's food and/or non-food areas.

Hand wash sign not posted

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap a

Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.