Capt Loui

Cycle Inspection / Re-inspection

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

Pre-permit (Operational) / Re-inspection

• 04L — Evidence of mice or live mice present in facility's food and/or non-food areas. (critical)
• 09B — Thawing procedures improper. (critical)
• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)

Pre-permit (Operational) / Initial Inspection

• 04L — Evidence of mice or live mice present in facility's food and/or non-food areas. (critical)
• 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 02B — Hot food item not held at or above 140º F. (critical)