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Cold food item held above 41°F (smoked fish and reduced oxygen packaged foods above 38°F) except during necessary preparation.
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Hot food item not held at or above 140°F.
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Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
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Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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Filth flies or food/refuse/sewage-associated (FRSA) flies present in facilitys food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
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Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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Proper sanitization not provided for utensil ware washing operation.
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Evidence of mice or live mice present in facility's food and/or non-food areas.
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Live roaches present in facility's food and/or non-food areas.
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Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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Food not cooled by an approved method whereby the internal product temperature is reduced from 140°F to 70°F or less within 2 hours, and from 70°F to 41°F or less within 4 additional hours.
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Food Protection Certificate not held by supervisor of food operations.
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