Carbone

Cycle Inspection / Re-inspection

• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 06C — 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. (critical)
• 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
• 04N — Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (critical)

Cycle Inspection / Initial Inspection

• 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 02G — 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. (critical)

Administrative Miscellaneous / Initial Inspection

• 20-08 — Failure to post or conspicuously post healthy eating information (critical)
• 20-06 — Current letter grade or Grade Pending card not posted (critical)

Cycle Inspection / Re-inspection

• 09E — Wash hands sign not posted near or above hand washing sink. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 02G — 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. (critical)
• 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)

Cycle Inspection / Initial Inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
• 10A — Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (critical)
• 04C — Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. (critical)