CHI CHICKEN

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.

Code 06C

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.

Code 02G

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

Code 06E

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

Code 06F