FINE FOOD CUISINE

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

Code 04K

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

Code 04A

Hot TCS food item not held at or above 140 °F.

Code 02B

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

Code 04H