EVEREST PUBLIC HIGH SCHOOLS

Food that a customer sends back cannot be served to another customer.

Code F012

21. Hot and cold water available

Code F021

The restaurant was offering food samples to customers.

Code CA03

32. Food properly labeled & honestly presented

Code F032

The restaurant has been ordered to stop operating, either entirely or for a specific activity.

Code CA04

Fruits and vegetables were not being properly washed before being served or prepared.

Code F028

The restaurant made changes to its layout or operations without getting the required approval from health authorities beforehand.

Code F049

The restaurant's dishwasher is not working or not present.

Code CA11

The restaurant was previously forced to close and is being checked to confirm it can legally reopen.

Code EA04

27. Food separated and protected

Code F027

The outer surfaces of equipment (like the sides of fryers or shelving) were not properly cleaned.

Code F033

The restaurant was using polystyrene (styrofoam) containers, which may be banned in this area.

Code CA07

Food is not being stored properly or containers holding food are not clearly labeled with what's inside.

Code F030

Cooked food must be cooled down quickly and safely to prevent bacterial growth.

Code F009

The restaurant's operating permit wasn't visible or available on the premises.

Code F048

C10 Dishwasher - Yes

Code CA10

No one is allowed to use any part of the restaurant as a place to sleep.

Code F046

The menu did not meet required guidelines (likely missing allergen or calorie information).

Code EA06

47. Signs posted; last inspection report available

Code F047

C5 Impoundment

Code CA05

The person in charge could not demonstrate they understand basic food safety rules.

Code F01a

Trash and garbage weren't being disposed of properly or the trash facilities were in poor condition.

Code F042

Surfaces that touch food (like cutting boards or utensils) weren't properly cleaned and disinfected.

Code F014

The restaurant's official health inspection grade or notice is visibly displayed for customers to see.

Code EA01

The restaurant is not following the required safety rules for sourcing, storing, or serving raw oysters from the Gulf of Mexico.

Code F017

The restaurant is not correctly using time instead of temperature to keep certain foods safe, or is missing the required records for doing so.

Code F008

The restaurant is not reheating previously cooked food to a high enough temperature before putting it out to stay warm for customers.

Code F011

No qualified manager was present or actively overseeing food safety practices.

Code F024

The restaurant is in the process of transferring ownership, and the new owner's application is still being reviewed.

Code EA09

The restaurant either lacks food thermometers or the ones they have are giving inaccurate temperature readings.

Code F039

The restaurant did not have a working, accessible sink with soap and drying supplies specifically for staff to wash their hands.

Code F006