PATOK BY RACH

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

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

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

Code 06F

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

Code 04H

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

Code 06E