RICHARDS RESTAURANT AND GRILL

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

Code 06E

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

Code 06C

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

Code 04H

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

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