Critical Sanitation
Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.
Critical Sanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Not Critical Food Temperature
Thawing procedure improper.
Not Critical Plumbing & Waste
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq
Not Critical Plumbing & Waste
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
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
Not Critical Pest Activity
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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 Pest Activity
Evidence of mice or live mice in establishment's food or non-food areas.
Critical Food Storage & Handling
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Not Critical Employee Hygiene
Wash hands sign not posted near or above hand washing sink.
Critical Other
Hot TCS food item not held at or above 140 °F.