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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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Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
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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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Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
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Evidence of rats or live rats present in facility's food and/or non-food areas.
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Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
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