SPRINGBONE KITCHEN

Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.

Code 02C

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

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

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

Code 06E