Critical Food Storage & Handling
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
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
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
Critical Sanitation
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical Documentation & Training
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical Sanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical Food Storage & Handling
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical Sanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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