Organic Love

Cycle Inspection / Re-inspection

• 10A — Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (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

• 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)
• 06A — Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (critical)

Administrative Miscellaneous / Initial Inspection

• 20-04 — “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (critical)

Cycle Inspection / Re-inspection

• 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)

Cycle Inspection / Initial Inspection

• 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)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 05D — No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (critical)
• 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)
• 04J — Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (critical)