ONIMART

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

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

Code 02H

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

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

Code 05H