Heidelberg

Cycle Inspection / Re-inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)

Cycle Inspection / Initial Inspection

• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 02H — 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. (critical)
• 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 09B — Thawing procedure improper. (critical)

Cycle Inspection / Re-inspection

• 09B — Thawing procedure improper. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)