HALAL N OUT

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

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

Code 02B

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.

Code 05D

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

Code 06F

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

Code 04A