Critical Employee Hygiene
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernai
Critical Food Storage & Handling
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Critical Other
Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
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 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 Pest Activity
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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 Sanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical Pest Activity
Evidence of mice or live mice in establishment's food or non-food areas.