FEROX

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.

Code 04J

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Code 04A

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

Code 06D

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

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

Code 04L