Siips Bubble

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Wash hands sign not posted near or above hand washing sink.

Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.

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

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

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.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.

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

Current letter grade or grade pending card not posted

Thawing procedure improper.

Evidence of rats or live rats in establishment's food or non-food areas.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

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.

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

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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

Food prepared from ingredients at ambient temperature not cooled to 41º f or below within 4 hours.

Personal cleanliness inadequate. outer garment soiled with possible contaminant. effective hair restraint not worn in an area where food is prepared.

Hand washing facility not provided in or near food preparation area and toilet room. hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. soap and an acceptable hand-drying device not provided.

Evidence of mice or live mice present in facility's food and/or non-food areas.

Facility not vermin proof. harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Current letter grade sign not posted.

Hand wash sign not posted