Red Chilli

Hot tcs food item not held at or above 140 °f.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.

Food protection certificate (fpc) not held by manager or supervisor of food operations.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Failure to post or conspicuously post healthy eating information

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 during active necessary preparation.

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 washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of tcs foods during cooking, cooling, reheating, and holding.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.

Food protection certificate (fpc) not held by manager or supervisor of food operations.

Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.