Houseman

Cycle Inspection / Initial Inspection

• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (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)

Cycle Inspection / Initial Inspection

• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)

Cycle Inspection / Re-inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 06G — HACCP plan not approved or approved HACCP plan not maintained on premises. (critical)

Administrative Miscellaneous / Re-inspection

• 28-04 — Equipment used for ROP not approved by the Department (critical)

Cycle Inspection / Initial Inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 06C — Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. (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)
• 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)