Time Again

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

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 fingernails not kept clean and trimmed.

Current letter grade or grade pending card not posted

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.

Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. garbage receptacle and cover not cleaned after emptying and prior to reuse. garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.

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 underneath the unit.

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

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.

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

Current letter grade or grade pending card not posted

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

Nuisance created or allowed to exist. facility not free from unsafe, hazardous, offensive or annoying condition.

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

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

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

Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.

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.

Failure to make a good faith effort to inform smokers or electronic cigarette users of smoke-free air act ("sfaa") prohibitions

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

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

Current letter grade or grade pending card not posted

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.

Personal cleanliness is inadequate. outer garment soiled with possible contaminant. effective hair restraint not worn where required. jewelry is worn on hands or arms. fingernail polish worn or fingernails not kept clean and trimmed.